It's sweet, it's salty, it's soft, it's moist, it's chewy, it has crispy pieces. How could you not love it?! Much easier than I thought, and much less time consuming than I originally thought. We ate through the whole batch so quickly...I can't wait to make this again. I would like to see how well it freezes, which is what I have to do with most bread I buy or make because if I don't, we'll eat it within hours. And although it tastes great with a stick of butter....my thighs don't appreciate rubbing together...and 3 nights of derby a week isn't enough to burn off that much bread and butter. (Surprised? I was too!)
Anyway, your not here because of my Fatty McFatty Thighs, you want the recipe!
- In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
- Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.
- Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.
- Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit–you’re not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.