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You can either use a stand mixer with a dough attachment or with your hands.
Add flour, salt, sugar and yeast. Mix well.
Now add oil and milk to knead the dough. If using a stand mixer this process will take about 6 minutes on low speed. If kneading with hands knead about 8 minutes until the dough becomes soft and smooth.
You can either use an Instant Pot Yogurt mode to proof the dough or proof it at room temperature, if the weather is warm. I prefer to use the Instant Pot as it is the perfectly warm environment to cultivate rapid yeast growth.
Grease the pot and place the greased dough in the pot.
Cover the dough with a wet cloth to prevent the dough from drying out or forming a skin.
Place a lid on the pot. If using the Instant Pot, set the Instant Pot to Yogurt mode on Normal Heat for an hour.
When your dough is finished proofing ie: doubled in size removed the dough and punch the dough slightly to release the air.
Divide the dough into 8 equal parts and roll them into balls.
Take a dough ball and roll it evenly into an oval shape that it 10 inches long and 6 inches wide. The idea is to stretch the dough.
Using a brush apply butter on the top surface of the rolled dough.
Sprinkle garlic, cilantro and sesame or onions seeds and lightly roll press them.
Heat a pan, once the pan is hot place the rolled dough on the pan with the sprinkles on the top.
Cook for a minute or two until you start seeing the bubbles.
Flip the side and cook again for a minute until you start seeing the bubbles again.
Brush the cooked naan with butter and keep it aside.
Repeat the procedure for the remaining dough.
Serve warm with a curry.