Naan – A small batch

September 27, 2011 at 3:38 pm Leave a comment

1/2 cup water
2 cups flour (I use half AP half whole wheat) plus extra for kneading
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons clarified butter (ghee)
1/4 cup plain yogurt

Mix warm water, yeast, and sugar until the yeast is dissolved
add salt, yogurt, and ghee and mix well
add flour a half cup at a time (I take precaution here and add the flour slowly since I want a very tender dough and don’t wish to add too much flour)
when desired texture is achieved, knead for 5 minutes
place in a greased bowl covered and allow the dough to rise for 1 hour

Punch the dough down
shape into a ball
divide into 8 equal pieces
roll each piece into thin rounds

Cook each naan in a dry, screaming-hot pan or griddle for 1 minute on each side. (I use a timer for this, so I don’t get distracted.)

Serve hot or freeze for later use, reheating in the oven or toaster oven as wanted.

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Entry filed under: Breads, For One or Two, Indian, Popular Ethnic Dishes. Tags: .

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