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Naan #1

Yield: 8 Servings

Ingredients and directions for this recipe

1 c Flour
1 pk Yeast, dry
2 ts Salt
1 c Water, hot
1 c Buttermilk; or yogurt
1 Egg; (room temp)
2 tb Oil
1 tb Honey; or sugar
2 1/2 c Flour
Ghee; (clarified butter)
Garnishes *

* If desired, you can use cornmeal or sesame or poppy seeds on the
bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in
water, buttermilk, egg, oil and honey. Beat until smooth with an
electric mixer. Stir in enough remaining flour to form a soft, sticky
dough. Turn onto a floured surface, continue to work in flour until
dough is stiff enough to knead. Knead until smooth and elastic, but
still soft (3 to 5 minutes). Place in an oiled bowl; turning once to
coat top of dough. Cover; let rise until double in bulk (about 45
minutes). Punch dough down. Shape into 16 equal balls. Let rest 5
minutes. Roll out each ball to a 1/4-inch thick round. If desired,
brush with melted butter and sprinkle with garnishes. Set on baking
sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no
second rising in this recipe so that you get flat loaves.

Time-Life Foods of the World Indian Cooking

See also:
Previous recipe Naan
Next recipe Naan #2

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