Quick Naan Bread {in under an hour}
This quick Naan bread (a flatbread originating from India, Asia or the Middle East) can be made from start to finish in just under an hour. Soft and tender with a lovely flavor, we serve this bread with anything from curry to salad and everything in between. It even makes a delicious, easy, no-bake pizza.
Ingredients
- 1 ½ cups milk
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 3 cups + a few tablespoons (15 ounces) all purpose flour see note
- ½ teaspoon instant yeast
- 3 to 4 tablespoons butter melted
Instructions
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Warm milk in microwave or on the stovetop until it is about 130 degrees (about 1 ½ mins in my microwave).
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Meanwhile in the bowl of a stand mixer with dough hook attached add salt and sugar. Add warmed milk then about half of the flour. Add yeast on top.
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Start mixer adding the remaining flour slowly as dough mixes. Let dough mix completely and then add additional flour, a tablespoon at a time if needed until flour begins to pull away from the bowl. Dough should be soft and pliable and a little tacky, but not super sticky. When dough is floured enough, let mixer mix dough for 6 minutes to develop gluten.
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Divide dough into twelve pieces and roll each into a ball (about 2.3 to 2.5 ounces each). Let dough balls rest for 30 minutes. Dough will not have noticeably risen.
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Preheat griddle to medium heat. Roll each dough ball into an flat 6-inch circle with a rolling pin and when griddle is preheated cook each for 15-30 seconds per side or until dough has golden brown spots. Adjust heat if needed up or down if griddle is cooking too hot or cool.
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Brush naan bread with melted butter after removing from griddle. Serve warm or at room temperature.
Recipe Notes
1. I've successfully made this recipe with half whole wheat flour and it works great. Since whole wheat flour tends to be a little "thirstier" than white flour, you may need less flour than recipe calls for. Just add flour until dough forms a soft, tacky consistency.
2. This naan bread can be frozen and reheated. Just cool completely and freeze in gallon freezer bags for up to a month. You may want to wait to brush them with butter after reheating from the freezer so they don't stick together