Ingredients:
- 1 tsp. instant rise yeast
- 1/2 cup warm tap water
- 1 Tbsp. white sugar
- 2 Tbsp. milk
- 1 1/2 Tbsp. whisked egg
- 1/2 tsp. salt
- 1 3/4 cups bread flour
- 2 Tbsp. butter
Directions:
- Mix yeast with warm water and sugar in a small bowl. Cover with plastic wrap, and leave for 10 minutes until foamy.
- Whisk milk and egg together.
- Sift flour and salt in a separate bowl.
- Make a well in the flour; add yeast mixture and butter and egg mixture. Mix together with a spatula.
- Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
- Cover the bowl with plastic wrap and leave in a warm place for 1 to 1 1/2 hours or until doubled in size.
- Place the dough on a lightly floured surface. Cut into six equal pieces and shape into balls with a smooth surface by stretching the surface and tucking it under.
- Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour and cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it doubles in size.
- Place a round on a lightly-floured work surface and flatten with your hand. Roll out into 1/8- to 1/6-inch thick rounds about 6 1/2 inches wide.
- Rub a cast iron skillet with a very light coat of oil using 1/2 teaspoon oil on a paper towel. Set over high heat until you see wisps of smoke.
- Place naan dough in the skillet and cook for 1 to 1 1/2 minutes, until the underside is deep golden, slightly charred. The surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown. Repeat.
