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Naan (Punjabi Flatbread) Recipe

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This recipe for Naan (Punjabi Flatbread) is from The Johnston 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ t. Yeast
¾ c. Warm milk or water
4 ½ c. White bread flour
5 T. Yogurt
2 t. Sesame seeds
1 t. Baking powder
1 t. Fine sea salt
2 T. Ghee or butter, melted
2 T. Cilantro, optional
Directions:
Directions:
1. Dissolve yeast in warm milk or water in large bowl, let stand for 5 minutes. Whisk in half the flour, cover and let stand for 15 minutes in a warm place.
2. Add remaining flour, yogurt, sesame seeds, baking powder, and salt and bring together with one hand to form a soft dough.
3. Add half the ghee or melted butter, knead for 8-10 minutes to form a soft pliable dough. Place in lightly oiled bowl, cover with plastic wrap, and leave in a warm place for 45 minutes or u til doubled in size.
4. Turn out onto lightly floured surface, deflating twice, then divide the dough into 8 equal sized balls. Roll out with a little flour into an oval or round shape, about ¼ inch thick. Brush with remaining ghee or butter.
5. Cook in hot non-stick pan for 1-2 minutes on each side until golden and puffed up. Sprinkle with cilantro, if desired.

 

 

 

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