DIRECTIONS FOR HOMEMADE NAAN

STEP 1: PREPARE DOUGH USING A STAND MIXER

• In a cup, stir in 3/4 cup of warm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

  Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
• Note: I used a KitchenAid Stand mixer to prepare the dough. You can find it here on Amazon

  Attach dough hook attachment to the stand mixer. In the bowl of a stand mixer, add flour, salt, yogurt, and yeast mixture. Beat the mixture on a low speed for 2-3 minutes, or until the flour is incorporated. Scrape the bowl occasionally.
• Add softened butter. Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
• Transfer the dough, onto a lightly greased work surface, and shape it into a ball.

PREPARE DOUGH BY HAND

• Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky around 20-25 minutes. Follow the rest of the recipe as discussed.

STEP 2: FIRST PROOFING

• Place the dough in a greased bowl and turn it once to grease the top.
• Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.

  Note: Keep the oven turned OFF.

FIRST PROOFING [USING INSTANT POT]

• You will need: Instant Pot

  Place the dough in the greased inner pot, and turn it once to grease the top.
• Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.

  Note: I used a glass lid that fits, to cover the inner pot.

STEP 3: DIVIDE THE DOUGH

• Transfer the dough onto a work surface, and punch it down. Divide the dough into 8 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.
• Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.

  Note: If required, sprinkle some flour on the work surface.
• Place the rolled dough ball, seam side down, onto a baking sheet. Cover with a clean kitchen towel while you roll the rest of the balls.

STEP 4: SECOND PROOFING

• Cover the baking sheet with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 10 minutes, or until the rolls have doubled in size.

STEP 5: SHAPE THE NAAN BREAD

• Place the dough ball on a rolling surface, and roll it into an oval shape, around 7-8 inches long and 3-4 inches wide. FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING - please refer below.
• Place the rolled naan bread onto a baking sheet, and cover it with a clean kitchen towel. Repeat the process with the remaining dough.

[OPTIONAL] FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING

• FOR GARLIC BUTTER NAAN: Apply some melted butter, sprinkle some chopped garlic, and fresh cilantro. Press it gently with the rolling pin and cook the naan.
• FOR NIGELLA SEEDS NAAN: Sprinkle some nigella seeds and fresh cilantro. Press it gently with the rolling pin and cook the naan.

STEP 6: COOK THE NAAN BREAD ON STOVE

• You will need: Tawa (Cast iron griddle) 

  Heat the Tawa / Griddle. Start with the first rolled naan, then the second rolled naan, and so on.
• Apply some water to the bottom side of the naan and place the bottom side down on the Tawa. Cook naan over medium-low heat until lightly browned, around 2-3 minutes.
• Carefully turn it upside down and cook on the other side. Gently press the naan with a spatula for even cooking.
• Apply some butter or Ghee on top, and enjoy warm, fluffy, naan bread!!