Home Made Naan

Naan is the most popular Pakistani food, paired with almost every Pakistani curry-based cuisine. Made with white flour, this soft and crispy flatbread is made in an oven or brick oven, also known as Tandoor in Pakistan. Even though the basic method of making a Naan remains the same, every Tandoor or restaurant has its own variation. This recipe is based on the basic Naan recipe that involves the use of flour, yeast, water, and garlic.

Ingredients

Yeast one pack
Sugar ¼ tsp
Whole milk as needed
Plain yogurt one cup
Olive oil One tsp
Egg yolk One unit
Salt Per taste
All-purpose flour 3 cups
Unsalted butter For added taste

Method

Take a glass bowl and a whisker, add yeast and sugar and whisk the contents in the bowl while adding water until it becomes a slightly runny paste. Leave it to froth for 10 minutes.
Add milk, yogurt, olive oil, and egg yolk to a bowl and whisk it together manually or with an automatic mixer. Then add 1 tablespoon sugar and salt and ⅔ flour.
Now to make the dough, take the contents of the bowl and add the remaining flour slowly. Add in a small amount of water to prevent the dough from drying. As the ingredients are all evenly mixed and the flour begins to thicken into a dough, knead it softly for about 2 to 4 minutes. Fold the dough from the sides to avoid leaving dry crumbles inside, then using the heels of your hands, push it upward and outward. Knead until the dough is soft and cushiony. Add more flour if it starts to get sticky and runny. Once the dough is soft and supple, set it aside to double in volume. Wrap the bowl with plastic and leave for about an hour or two.
Divide the dough into 6 equal parts using a knife or pizza cutter, and then round out the edges of the cutout portion to turn it into a ball. Roll the dough into a 9-inch oval over a lightly floured surface.
Preheat the oven when you are preparing the dough. Then place the flattened dough in the oven by putting it in a lightly greased baking pan. Check the oven to see if the Naan is beginning to show brown or golden brown spots.
Once the Naan is baked and feels crispy in the hands, add a small portion of butter to it and let it melt. Serve with any curry or dip sauce of your choice.