Pete and I ate copious amounts of wonderful naan while we were living in Mauritius. Sadly I cannot reproduce exactly what we ate then but this recipe comes close.
7g active dry yeast
250ml warm water
60ml white sugar
1 egg beaten
± 4½ cups all purpose or bread flour
60ml butter melted
4 garlic cloves minced
- Dissolve the yeast in the warm water and set aside for 10 minutes.
- Stir in the sugar, milk, egg, salt, and flour to make a soft dough.
- Knead for 8 to 10 minutes on a lightly floured surface until smooth. You may need to add more flour if the dough is too sticky.
- Place the dough in a well oiled bowl, cover and set aside to rise until the dough has doubled in volume.
- Punch down the dough and knead lightly. Pinch off small handfuls of dough the size of a golf balls and roll into balls and place on a tray, cover lightly and allow to rise until double in size.
- Roll one ball of dough into a long oval. Lightly oil a heated pan and cook the dough until puffy and lightly browned.
- Turn and brush the cooked side with butter and garlic and cook until browned.
- Continue until all the naan have been cooked.