If you have tried butter chicken you will have noticed that it is normally served with a flatbread called naan. The texture is slightly airy yet also dense enough to help you sop up the delicious sauce. It complements curries by balancing the richness of these dishes but also tastes great eaten by itself. I used to buy naan bread from the store, until one day I decided to make it myself. It is not as hard as it might seem to make this fantastic bread fresh in your own home. So try my butter 🧈 chicken 🐓 recipe and pair it with this delicious naan!
2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
2 1/2-3 cups flour, divided
1/2 tsp salt
1/4 cup olive oil
1/3 cup plain yogurt
1 large egg 🥚
2 tsp melted butter 🧈 (optional)
2 tsp garlic 🧄, minced (optional)
chopped cilantro for garnish (optional)
Combine warm water, yeast, and sugar in a large bowl; let sit for a few minutes or until bubbles form. Add olive oil, yogurt, egg, salt, and 2 cups of flour then stir until well incorporated.
Knead the dough on a floured counter until smooth.
Place in a greased bowl. Cover and let rise in a warm place until the dough is doubled.
Heat a skillet (I prefer cast iron) over high heat.
Cut dough into eight pieces. On a floured surface, roll out each piece into a triangle shape.
Add a little oil or non-stick spray to the hot skillet. Cook each piece of dough for 2-3 minutes or until bubbly and a golden brown color on the bottom. Carefully flip over and cook for another 2-3 minutes.
Brush the top (the bubbly side) of each naan with melted butter. I added garlic and cilantro to my butter, but this is optional.