1 .25 oz package of dry active yeast
1 cup warm water
1/4 cup honey
3 T milk
1 egg, beaten
2 t salt
4 1/2 cups white whole wheat flour
1/4 cup melted butter
(optional) 4 cloves minced garlic.
1. Pour yeast into a large bowl with 1 cup warm water. Add 1 t of sugar or honey to proof the yeast and allow to sit for ten minutes or until frothy.
2. Stir in honey, milk, egg, salt, and enough flour to make a soft dough. Do not use more flour than you need! (If the dough is too stiff it will not cook correctly.) Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside (someplace warm) to rise. Let it rise 1 hour, until the dough has doubled in volume.
3. Punch down dough, pinch off pieces the size of a golfball or so, roll into balls and set on a tray. cover with a towel and allow to rise until doubled in size again, about 30 minutes. Meanwhile, preheat a griddle, skillet, or grill to high heat and melt the butter. (I used an electric griddle, and it was set at 400 degrees) If you wish, you can add the minced garlic to the melted butter and brush the garlic-butter mixture onto the naan instead of straight butter.
4. Take one ball of dough, roll it out on a cutting board with a little flour, and brush on a light coating of butter. Then transfer to the cooking surface butter-side down. Brush butter on the other side and allow to cook until bubble have formed, about a minute or two. Do not overcook! Flip naan and allow to cook for another minute or so, then remove from the grill.
Naan should be served as fresh as possible. You can keep it in foil in a warm oven to retain heat while you get everything else on the table. If you prefer, you can make the dough the day before, refrigerate it, and pull it out when you are ready for it. Feel free to try different flours or substitutions!
1 cup warm water
1/4 cup honey
3 T milk
1 egg, beaten
2 t salt
4 1/2 cups white whole wheat flour
1/4 cup melted butter
(optional) 4 cloves minced garlic.
1. Pour yeast into a large bowl with 1 cup warm water. Add 1 t of sugar or honey to proof the yeast and allow to sit for ten minutes or until frothy.
2. Stir in honey, milk, egg, salt, and enough flour to make a soft dough. Do not use more flour than you need! (If the dough is too stiff it will not cook correctly.) Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside (someplace warm) to rise. Let it rise 1 hour, until the dough has doubled in volume.
3. Punch down dough, pinch off pieces the size of a golfball or so, roll into balls and set on a tray. cover with a towel and allow to rise until doubled in size again, about 30 minutes. Meanwhile, preheat a griddle, skillet, or grill to high heat and melt the butter. (I used an electric griddle, and it was set at 400 degrees) If you wish, you can add the minced garlic to the melted butter and brush the garlic-butter mixture onto the naan instead of straight butter.
4. Take one ball of dough, roll it out on a cutting board with a little flour, and brush on a light coating of butter. Then transfer to the cooking surface butter-side down. Brush butter on the other side and allow to cook until bubble have formed, about a minute or two. Do not overcook! Flip naan and allow to cook for another minute or so, then remove from the grill.
Naan should be served as fresh as possible. You can keep it in foil in a warm oven to retain heat while you get everything else on the table. If you prefer, you can make the dough the day before, refrigerate it, and pull it out when you are ready for it. Feel free to try different flours or substitutions!
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