Tuesday, November 3, 2009


Naan is a yummy, chewy, warm, tender Indian flatbread that is perfect with curry dishes. You just rip a piece off and use it as your spoon. A wonderful, tasty, edible spoon.

1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
Knead for 6 to 8 minutes until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise until doubled in size.
Punch down dough.
Pinch off small handfuls of dough about the size of a tennis ball.
Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat oven with baking stone to 400 degrees.

Roll out one ball of dough in one direction. Bread should be oblong and thin.
Place dough on stone, and cook for 2 to 3 minutes, or until puffy and lightly browned.
Flip over to quickly brown other side.
Good as is or you can garnish with olive oil, garlic, and chopped cilantro.

1 comment:

Mom Judy said...

Oooh, it looks so yummy. I liked what we had in California, so this must be even better!