When FH and I were in London we had some wonderful Indian cuisine for dinner. Of course, we had a side of naan with our meal. FH thought that it was hard to make and I told him I had a great recipe. It doesn’t taste quite as good as what you would have made in a proper tandoor oven, but it gets pretty close.
1 package active dry yeast
1 cup warm water
1/4 cup granulated sugar
3 tablespoons milk
1 egg, beaten
41/2 cups flour
Put yeast into a small bowl. Add the warm water and mix with a fork. Let stand for about ten minutes, until the yeast starts to froth.
Put the yeast mixture into a stand mixer fitted with a dough hook. Add the sugar, milk, and egg. Mix together briefly. Slowly add the flour.
Mix the dough until it no longer sticks to the side of the mixer’s bowl.
Place the dough in an oiled bowl and cover with a damp cloth. Let it rise in a warm area until the dough has doubled. It should take about an hour.
Punch down the dough. Tear of billiard ball size portion of dough. Place dough on an oiled cookie sheet and cover with a damp cloth. Let rise until doubled, about 1/2 hour.
Once the dough has risen, heat a cast iron skillet on the stove.
Pull the dough into an oblong shape, kind of like how you form/stretch pizza dough.
Place the dough on the hot skillet. Cook a few minutes on each side, until nicely browned.
The naan tastes best when eaten right away. It can be refrigerated or frozen. If you need to reheat it, it is best to reheat it a hot cast iron pan, or under the broiler. Reheating it in the microwave will make it soft instead of crispy.