A simple, egg-based naan recipe that stays super soft and delicious even after cooling!
Why This Recipe Works
| Feature | Benefit |
|---|---|
| Egg-based dough | Creates an extra soft, tender texture |
| Simple ingredients | Uses pantry staples |
| No tandoor needed | Made on a regular stovetop pan |
| Stays soft | Remains fluffy even after cooling |
| Easy to make | Perfect for beginners |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Also known as maida |
| Sugar | 3 tablespoons | Helps activate yeast |
| Yeast | 1 teaspoon | Active dry or instant yeast |
| Salt | ½ teaspoon | Balances flavor |
| Egg | 1 | For softness and structure |
| Melted butter | 3–4 tablespoons | Adds richness and flavor |
| Lukewarm milk | 220–250 ml | Add gradually; adjust as needed |
