Homemade naan is easier than it looks and is so delicious! Make an extra batch and freeze the balls in baggies.
- 3.5 C all purpose flour
- .5 t salt
- 1 t instant yeast
- 1.5 C warm milk (between 95-100 degrees)
- 1 t sugar
- 2 T butter for cooking
Dissolve the yeast and sugar in the warm milk – let rest for 10 minutes.
In a large bowl, mix the flour with the yeast/milk mixture – near the end add the salt. Knead until soft and elastic.
Cover with a damp towel and let rise for 2 hours.
De-gas and split into 10 balls. Melt the butter. Pat and roll out the balls into thin discs, about the size of an LP.
Heat a large frying to medium high heat. Coat one side of bread disc with butter using a basting brush. Toss in frying pan, butter side down – then baste the other side with butter.
Flip once or twice until semi brown and bubbly. Pull off head and sprinkle with kosher salt.
Pro-tip: extra dough balls can be put in freezer – freeze first on a plate, then pop into freezer baggies.