I’m told this isn’t an “authentic” naan recipe – well, I don’t have a tandoor oven either. This tastes pretty damn good. I got the original recipe at

2 1/2 teaspoons active dry yeast (or one packet, which is 2 1/4 teaspoons)
1 tablespoon honey
1 cup warm water
4 1/2 cups bread flour
1/4 cup sugar
2 teaspoons salt
3 tablespoons milk
1 egg

2 or 3 cloves minced garlic (optional)
1/4 – 1/2 cup butter, melted

You’ll need two large bowls. In one whisk the yeast and honey in the warm water. Let stand about 10 minutes until frothy. In the other bowl add most of the flour, sugar, and salt. Add this to the yeast mixture and give a brief stir; crack the egg and sprinkle the milk onto this mixture. Mix and add flour until the dough comes together and you can easily scrape the flour out the bowl.

Turn out onto a floured surface and knead for 6 to 8 minutes or until smooth. Place dough in the flour bowl, after oiling it. Cover with a cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough and knead briefly. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.* At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

* Alternatively, fry in a cast iron skillet.

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