Makes 8 naan
Ingredients:
1 ¼ cups of warm water
1 tablespoon of yeast
3 cups of flour
1 egg
2 teaspoons of salt
1 teaspoon of garlic powder (optional)
Bloom the yeast in the warm water. Let it stand for 10 minutes. Combine all of the ingredients in a bowl and gently form into a dough. Add water/flour if it is too dry or too sticky. The dough should be springy and a little sticky, like pizza dough. Let the dough rise in an oiled bowl for 1 hour with a damp towel covering it. Turn out the dough onto the counter and divide into 8 pieces for large naan or 16 pieces for small naan. Let the balls rise 15 minutes under the damp towel then 15 minutes uncovered. Roll out each ball and cook on a medium hot tawah or cast iron pan for 1-2 minutes on each side, or until puffed up and golden. Serve warm.
Notes:
To make garlic naan, add 1 teaspoon of garlic powder to the dough and make garlic butter by combining salted butter, minced garlic, garlic powder and dried parsley. If desired, heat the garlic butter until fragrant and golden. Spread the butter on the naan while hot and serve.
This recipe called for 2 eggs but works with one. If desired, add another egg for richer naan.