Make fresh homemade naan at home using your oven! This recipe is so delicious and easy. You'll never buy store bough naan again! The recipe calls for nigella seeds but they are optional and the recipe still turns out great without them.
Makes 5 medium sized naan | Prep Time: 30 min (active time) & 2-3 hours to let the dough rise | Cook Time: 5-7 min
- 2 cups All purpose flour
- ⅓ cup Skim milk powder
- ½ tsp salt
- 1 and ¼ tsp fast rising yeast
- 1 egg
- ⅛ cup of oil (any light tasting oil such as canola or avocado)
- 1 cup of hot water
- 1 tbsp Nigella seeds (optional)
Preheat oven to 170°F or the lowest temperature possible.
Combine the flour, skim milk powder, salt and yeast into a large mixing bowl and stir to combine.
In a smaller bowl, beat the egg and add in the oil. Gradually add in all the hot water in small amounts so that it does not cook the egg.
Add the wet ingredients to the dry ingredients. Stir to combine until the mixture has the consistency of a wet dough. Let the dough rest for 5 minutes. Now you're going to divide the dough into 5 portions. If the dough is too sticky to handle, add a little more flour to the mixture and combine. Once the right consistency has been achieved (see video above), grease your hands with a bit of oil and divide the dough into 5 portions and place them on a greased baking sheet. Pat them with a bit of oil and cover with plastic wrap.
Turn off the oven and then place the dough in the oven to rise for 2 to 3 hours.
Remove the dough from the oven and preheat the oven to the broil setting.
Grease your hands with some oil and then flatten the dough out into an oval shape on a greased baking sheet. Sprinkle the nigella seeds on top (if using) and pat them in.
Place in the oven on the middle rack for 3 to 4 minutes until there are golden spots on the naan. Then remove and flip over and cook for another 2 to 3 minutes on the other side.
Naan is best when served warm with some butter. It can be eaten with any traditional Indian dish.
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