·        1/3 cup milk, I use whole milk

·        1/3 cup sour cream OR plain full-fat Greek yogurt

·        1 tablespoon granulated sugar

·        1 tablespoon active dry yeast

·        1 large egg

·        3 tablespoons oil

·        2 to 2 & 1/2 cups all-purpose flour

·        1 teaspoon kosher salt

·        1/4 cup salted butter, melted (for brushing)

·        1-2 cloves garlic, smashed and minced (for topping)

·        chopped parsley, to garnish

1.               In a glass measuring cup or small bowl, add 1/3 cup milk and 1/3 cup sour cream or full fat yogurt. Microwave in 20 second increments until the mixture is warm but not hot. You should be able to put your finger in it without any discomfort at all. Like a bath for a newborn baby. The yeast is your baby. Do not scorch it or it will die!! Okay maybe I'm being dramatic. If you overheat your milk, just throw it in the fridge for a couple minutes until it cools down, before adding the yeast. 

2.               Add 1 tablespoon sugar and 1 tablespoon active dry yeast. Stir it together and then let it sit at room temperature for about 5 minutes, until you can see bubbles forming from the yeast. If your mixture doesn't look at all foamy or bubbly, you've probably killed your baby yeast. Dump it and start over. 

3.               Add 1 egg and 3 tablespoons oil to your foamy yeast mixture. Break the yolk and mix it all up. 

4.               In a large bowl or stand mixer, add 2 cups all purpose flour and 1 teaspoon kosher salt. Add the yeast mixture and stir it all together. If you are using a stand mixer, switch to the dough hook. (Or start kneading by hand on a floured surface.) Knead for about 5 minutes. Add another 1/4 cup flour as needed, or up to 1/2 cup of flour. You want to add the minimum amount of flour possible to get a dough that is workable. After 5 minutes, the dough should be smooth, stretchy, and elastic. It might stick a little bit to your fingers but you should be able to shape it into a ball without a mess on your hands. 

5.               Spray a large bowl with nonstick spray, or rub with a little oil. Shape the dough into a ball, place it in the bowl, then turn it over so that the top and bottom of the dough are greased. 

6.               Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for 1 hour, or 45 minutes in a pinch. 

7.               Punch down the dough and divide into 6 or 8 equal pieces. (6 naans will yield thicker bread) Place on a lightly floured work surface (I love to use my pastry cloth for rolling out dough), cover with a tea towel, and let rest for 10 minutes. 

8.               Use your hand to flatten out the first ball of dough. Use a rolling pin to roll out the dough into an oval or triangle shape that is about 9 by 5 inches. See photos. It doesn't have to be exact. (At this point, I like to let the naan rest for another couple minutes to get nice and thick naan like you see in the photos. Just roll out the dough and then let it rest for 3-5 minutes before cooking.)

9.               Meanwhile, heat a 12 inch cast iron skillet or cast iron griddle over to medium or medium low heat. Spray the pan with oil or brush with oil (be generous). Add the rolled out dough one at a time. Let cook on the first side for about 1-2 minutes, until bubbles have formed all over the top of the dough. Use a spatula to flip the naan to cook the other side. Pay attention to the heat and adjust between medium and medium low. Everyone's stove is going to be different. If your naan is burning, turn it down a little bit. It will take about 1 minute to cook the second side of the naan. 

10.            In a small bowl, melt 1/4 cup butter. Add 1-2 cloves minced garlic. The garlic is optional but so delicious!

11.            After removing each naan from the heat, plate it and brush each naan with the garlic butter. Sprinkle with parsley and serve hot!

12.            If dinner is not ready when your naan is, place the naan on a cooling rack and place in your oven on the keep warm setting (170 degrees F) until you are ready to eat. 

13.            Store leftover naan in a sealed container or ziplock for up to 3 days. 

To freeze naan, cook as directed but do not brush with garlic butter. Let naan cool completely and place in a ziplock. Freeze for up to 3 months. Thaw on the counter with the bag sealed so that it can reabsorb moisture. Place on a baking sheet and heat at 350 degrees F for 5-10 minutes until warm. Brush with garlic butter just before serving. 

 

1. Dough

Bread Flour 1+3/4cup

1pc Egg (50g)

Warm Milk 0.6cup

Sugar 2tbsp

Instant Yeast 1tsp

Salt 1/4tsp

Softed Unsalted Butter 2tbsp

2. Chocolate Filling：

Whipping Cream 40ml

Chocolate Chips 3tbsp

Instructions 

1. Combine everything besides butter in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the side of the bowl. Add butter and keep stirring till the dough is soft. Let it sit 1 hour until it doubled in size.

2. Meanwhile, make the filling. Mix the whipping cream and chocolate chips in a small pot and cook in low heat.

3. After the dough has doubled in size. Cut the dough evenly into 4 pieces and roll each piece out into a 10 inch circle. Spread the filling over the dough for 3 pieces of circle. Finish with the 4th circle on the top.

4. Make a total of 16 triangles, lift the edges of 2 wedges that are next to each other and twist them. Pinch the ends to seal. Repeat with the remaining pairs of wedges. Cover the dough and let rise in a warm place until doubled in size.

5. Preheat the oven to 350 F and bake for 20 minutes or until golden brown.