Naan

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Indian flatbread. It's a great accompaniment to curries, hummous, and other dips.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1/4 cup sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • oil

Directions

  1. Dissolve yeast in warm water. Let stand for about 10 minutes, or until frothy.
  2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
  3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Use as little flour as possible. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, or until it has doubled in volume.
  4. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
  5. During the second rising, preheat grill to high heat.
  6. Roll a ball of dough into a thin circle, about a quarter of an inch thick. Lightly oil grill. Place dought on grill and cook for 2-3 minutes, or until puffy and lightly growned, turn over and cook until browned.
  7. Remove from grill and continue with the rest.
  8. About 12 servings.

This recipe was submitted by quidscribis on February 24, 2005.

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