If you have never tried Indian Naan (pronounced 'non') you are missing out! Make it and try it today.
I am most often a fan of any bread that is fresh and warm and naan is just that. It's a type of flatbread, which is usually cooked on a grill or oven baked but I cooked mine right on a skillet and it was wonderful! I've made two batches of it already, it's been approved by every member of our household. Even with just four of us, that is a rare accomplishment.
So here is the recipe which I think is even better than the Indian restaurant I frequent.
1 pouch of active dry yeast (.25 ounce)
1 cup warm water, not too warm, don't want to kill the yeast
1/4 cup white sugar
3 T of milk
1 egg, slightly beaten
2 tsp salt
4+ cups of bread flour
2 cloves worth of minced garlic (optional)
1/4 cup butter, melted
2 tsps olive oil, if you are cooking on a skillet like I did.
Directions: In a large bowl dissolve yeast in warm water. Let stand about 10 minutes. Stir in sugar, milk, egg, salt and majority of flour. Knead for 6-8 minutes on a slightly floured surface, just until smooth. Place the dough in a slightly oiled bowl, cover with a damp cloth and set aside to rise. Let it rise for 1 hour until the dough is larger in volume.
Punch down the dough and knead in the garlic. Pinch off small handfuls of dough, about the size of an egg. Roll into balls and place on a tray. Cover with a towel and allow to rise for about 30 minutes.
Prepare your skillet with olive oil and bring to medium-high heat. Next to your skillet roll out one ball of dough into a thin circle. Place dough in skillet, cook for 2-3 minutes or until puffy and lightly browned (think of a pancake). Brush the uncooked side with the melted butter and flip over. Brush the cooked side with butter and cook until browned, another 2-3 minutes. Remove from the skillet and continue the process until all the naan is prepared. Keep what you have cooked somewhere warm (I stick on a plate in microwave and add to the plate as I go.) Serve warm!!