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Naan Recipe

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This recipe for Naan, by , is from The Ziegler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Daniel Ziegler


2/3 cups hot milk
2 teaspoons each: extra-fine sugar, active dry yeast
3 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)

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 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.




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