This is my signature biryani recipe, as my mother has dubbed it. It’s healthy and has half of the calories of a normal take-away so that’s a bonus!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 naan breads |
Ingredients
- 1 cup warm water
- 2 ½ teaspoons active dry yeast
- 2 tablespoons sugar, or more to taste
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt, or to taste
- 5 ½ cups bread flour, or as needed
- 2 cloves garlic, minced (Optional)
- ¼ cup butter, melted
Instructions
- Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
- Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
- Punch down dough and knead well. For garlic naan, knead in garlic at this point.
- Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 424 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this, but instead of adding garlic I added two tablespoons of zataar. The consistency was definitely not that of na’an; however, the bread was delicious all the same. It was a hit with my family which includes picky eaters. It’s a keeper!
Try it! I also pan-fried some in avocado oil and love both, just stretch a bit first!
Was all right, but the texture wasn’t right at all.
For homemade Naan, it wasn’t terrible, just didn’t have the right taste. More like a pancake. Disappointed.
As naan goes, this was only so-so. Needed better texture and flavor.
I made a mistake and added the melted butter with the dough. Turned out great! Am making it for the second time and will follow the original recipe.
Super easy and very, very good. I opted to use less than half the sugar called for in the recipe, and added a little onion powder and garlic powder for flavor. I also cooked it on a griddle instead of using broiler.
These are delightful. My whole family liked them. I used Rapid Rise yeast. Added it to the dry ingredients and added the milk to the water. I beat the egg separately, then added it to the water and poured all the wet ingredients into the dry ingredients. I began with only 4 c. flour and added more as needed while I kneaded it for 10 full minutes. Note: Be sure that the breads are a full 6 inches from the broiler and watch them closely. It only took 1 minute for each side to bake in my oven!
So easy to make. Time is all that is required. Everyone loved it, even more than the curry.
This is a fantastic recipe, but we did make a couple of changes. We added extra garlic and found after that it still needed more, so if you like garlic then go heavy handed. Instead of regular salt we used rosemary salt. Also as a tip when broiling, these need less time with each batch that goes in.