Chicken Biryani Recipe

Recipe for silky, chewy, buttery handmade naan. My favorite outside of an Indian restaurant. Enjoy it warm with melted butter or your favorite curry.

– 1 (.25 ounce) package active dry yeast – 1 cup warm water – ¼ cup white sugar – 3 tablespoons milk – 1 large egg, beaten – 2 teaspoons salt – 4 ½ cups bread flour – 2 teaspoons minced garlic (Optional) – ¼ cup butter, melted




In a big bowl, mix yeast with warm water. Allow to sit for ten minutes or so, until foamy. In the meantime, grease a big bowl well. To the yeast mix, add the sugar, milk, egg, and salt.

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STEP  1 .

Add just enough flour to make a soft dough. On a lightly floured surface, knead the dough for 6 to 8 minutes, or until it is smooth.

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Cover the oil with a wet cloth and put the dough in it. Let it rise for about an hour, or until it has doubled in size. Lightly flour a surface and punch down the dough.

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Then, add the garlic and mix it in. You should have about 14 golf ball-sized pieces of dough that you can pinch off. Make a ball out of each piece and put it on a tray.

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The dough should double in size after about 30 minutes. Cover it with a towel and let it rise again. In the meantime, heat up a big grill pan over high heat.

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Make a small circle out of each piece of dough. Brush the hot grill pan with some melted butter. As many pieces of dough as you can fit in the pan. Cook for two to three minutes, until the dough is puffy and lightly browned

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 Butter the sides that aren't cooked, then flip them over and cook for another 2 to 4 minutes, until they're golden. Take it off the grill and do it again with the rest of the naan. Have fun!

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52Calories 4gFat 4gCarbs 1gProtein 

See also

Indian Style Basmati Rice Recipe