Indian Naan
Source: barlowesrecipes.com, submitted by Marcie from OR
"This is an authentic Indian Naan recipe. It goes well with Indian curry dishes which have a lot of gravy."
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee (butter), divided
2 tablespoons plain yogurt
opt: 2 teaspoons kalonji (onion seed)
1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
Naan (not as traditional, but very tasty made with buttermilk)
Source: New Joy of Cooking
2 cups bread flour
1/2 tsp salt
1 1/4 tsp active dry yeast
2 T melted butter or oil
3/4 cup yogurt or buttermilk, room temp
up to 1 T water, as needed
For tops:
Melted butter
Scallions or garlic
Sesame or poppy seeds
Whisk together flour, salt and yeast in large mixing bowl, add butter, yogurt and water. Mix by hand or on low speed of mixer until soft ball of dough is formed. Knead for about 10 minutes by hand or with dough hook until smooth and elastic. (I use bread machine).
Cover with plastic wrap and let rise for about 1 1/2 hours. Punch down and divide into 4 balls, let rest for 10 minutes.
Roll each ball out into an oval about 8-10 inches and brush tops with melted butter and desired toppings.
Bake at 475 on preheated baking stone just until golden, about 6-7 minutes, repeat as necessary with remaining ovals. If desired, drizzle with more butter.
Fold the Naan in half and place in a cloth-lined basket, keep covered and serve warm.