Ingredients: |
Ingredients: 2/3 cups hot milk
2 teaspoons each: extra-fine sugar, active dry yeast
3 ¾ cups flour
1 teaspoon each: salt, baking powder
2 tablespoons vegetable oil plus more for bowl
2/3 cup plain yogurt, lightly beaten
1 large egg
Melted butter (optional)
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Directions: |
Directions:1. Put milk in bowl. Add 1 teaspoon of the sugar, and all of the yeast. Stir to mix. Set aside until the yeast has dissolved and the mixture is frothy. 15-20 minutes.
2. Sift the flour, salt, and baking powder into a large bowl. Add the remaining 1 teaspoon of sugar, the yeast mixture, 2 tablespoons of the vegetable oil, the yogurt, and the egg. Mix; form into a ball of dough.
3. Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about ¼ teaspoon of oil into a large bowl; roll the dough in it. Cover the bowl with a piece of plastic wrap; set aside in a warm, draft-free place until the dough has doubled in bulk, 1 hour.
4. Heat oven to 500 degrees. Heat a heavy baking tray (or an upside down cast iron skillet) in the oven. Punch down the dough; kneed it again. Divide into 6 balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.
5. Remove the hot baking tray from the oven; slap naan into it. Put it immediately into the oven for 4 minutes. It should puff up. Keep naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter; if you like.
Note – if you would like darker bread, place 3-4 inches from a heated broiler for 30 seconds after the bread is baked. |
This recipe for Naan is from