Naan

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 (8 g) packet dried yeast
• 3/4 cup lukewarm water
• 3 teaspoons sugar
• 1/4 cup yogurt
• 1 egg, beaten
• 1/4 cup melted ghee or 1/4 cup melted butter
• 1 teaspoon salt
• 3 1/2 cups flour
• 3 tablespoons melted butter or 3 tablespoons ghee to grease the bowl & brush the shaped naan bread
• 3 tablespoons poppy seeds (optional) or 3 tablespoons cumin (optional)

Recipe

• 1 in a small warm bowl (not hot) pour in the 1/4 cup water and sprinkle on the yeast.
• 2 add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast)
• 3 stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt.
• 4 stir in the yeast mixture.
• 5 in another bowl put in 2 cups flour, make a well in the center and pour in liquid (use mixer with dough hook) mix until you have a smooth dough.
• 6 slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic& smooth.
• 7 form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (i usually put it in the oven with my oven light on).
• 8 when it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes.
• 9 pat dough into circles making them thinner in the centre and thicker around the rim.
• 10 pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape.
• 11 they should be about 8" long and about 3-4" wide.
• 12 brush with melted ghee (butter)
• 13 bake in 450f oven for about 10 minutes or until golden and puffed.