In this variation of the traditional dish, pork is stir-fried with peppers, carrots, onions, and pineapple. It’s wonderful and simple to make.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 14 |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- ¼ cup white sugar
- 3 tablespoons milk
- 1 large egg, beaten
- 2 teaspoons salt
- 4 ½ cups bread flour
- 2 teaspoons minced garlic (Optional)
- ¼ cup butter, melted
Instructions
- Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
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- Meanwhile, generously oil a large bowl.
- Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
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- Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
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- Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
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- Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
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- Meanwhile, preheat a large grill pan over high heat.
- Roll each piece of dough into a thin circle.
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- Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.
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- Enjoy!
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Nutrition Facts
| Calories | 52 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 363 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
aewsome cooked over open flames
Simple recipe, great naan, my daughter loves it and asked me to make it again. To make the dough rise faster, I put it in the oven with oven light on. I also turn on the oven for a minute or half a minute to warm it up.
Delicious!
This was a really easy recipe. I use a Ninja Foodie Processor with dough blade to make all my doughs. Turned out great and chewy. Does make quite a few so had plenty of lunch leftovers for my husband and I.
Yummy!
It was an easy recipe to follow, and it tastes amazing.
I’d given up on finding a great pizza crust recipe until I made these naan for personal size pizzas. DELISH! I usually make a half batch on the dough setting of bread machine – the only change is to cook them in a hot, dry frying pan. They freeze well & thaw quickly for a speedy meal idea. Just add sauce, toppings & cheese then pop under the broiler for about 5 minutes. We love this recipe!
was great i love recipes i can do quickly
I made this exactly as written, and I wish I had the camera ready when my husband tasted them, he was absolutely shocked!! These are sooooo goooood!! Wonderful recipe, Thank you!!
First timer, 3 hours in the kitchen, yes, but worth it. Supper buttery, chewy and light texture. I preferred my cast iron grill plate over the non-stick grill. Note: I was only able to work 4 cups of flour.
This was really, really good and so easy to make! I was even exceptionally lazy about the process and cut a few corners, and it came out as chewy, delicious naan with a subtle garlic flavor. Things I did that weren’t mentioned in the recipe: 1. I didn’t have milk, so I substituted in heavy cream. 2. I didn’t grill them. I just used a nonstick pan because it was convenient. 3. I absolutely obliterated the garlic until they were in tiny, tiny pieces. It was raw when I added it to the dough and I didn’t want to bite into a giant piece! 4. When frying them, I brushed each side that was facing up with butter, then sprinkled with a very small amount of kosher salt. 5. Medium high heat would be WAY too high for my stove. I set it to from setting 3-4 out of 10 and it still got a great char/cooked fully. 6. I got too impatient waiting for the second rise, and only gave them about 10 minutes. I would recommend giving them the full time if possible, but…I was gettin a little hangry. I paired it with the curry stand tikka masala also on this site, and it was so. Good. I would give it a try!
I’ve had this in “recipe box” for some time and decided to make it to serve with shrimp curry. Easy-to-follow recipe. Several commentators recommended including the sugar in the water in the proofing the yeast. I don’t usually do this when proofing yeast but figured it couldn’t hurt so I did – not convinced it was necessary. I cooked them on an electric griddle so I could do several at once. Very pleased with the results. We’ll make this recipe again.
delicious! I made it on my grill out back with coals from our evening fire, it cooked fast, with a crispy outside and soft inside, it also opens easily to form a pocket if you like to put your food in a pocket-bread. I followed another person’s advice about making garlic butter and brushing it onto the bread before cooking, rather than kneading the garlic in. it was perfection.
Best Naan recipe! I make it frequently and always when I make Indian foods. It is always a huge hit with friends and family. It is also great to freeze and thaw for use whenever you need it. And we like to use it occasionally to make individual pizzas with.
Great recipe that makes delicious naan bread!
Great alternative to naan from an Indian grocery store. Have made this recipe for a few years and turns out amazing every time. Do not change anything!
Absolutely delicious recipe as it is all by itself with nothing added or taken away ,thank you so much Bob for posting this recipe.
Roll very thin. Made mixture of melted butter and garlic, but do not put on grill directly, butter and garlic start to burn.
roll in garlic salt. keeps for 4 days after 1st rise
this is a very good recipe I couldn’t roll it as thin as they do in an Indian restaurant but it was good
Really nice flavor, texture, and color. I used sweet vidalia onion, and black turkey figs, because that’s what I had on hand. Served on crackers with a smear of cream cheese. Delicious!