Naan

Naan

Ingredients
  • 1 ½ teaspoons dry yeast
  • 1 cup warm water
  • 1 ½ teaspoons sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt (or to taste)
  • 6 tablespoons ghee (clarified butter)
  • 3 tablespoons yoghurt
Method:
  1. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.
  2. Cover and leave aside for 10 minutes or until the mixture begins to froth.
  3. Mix the flour and salt to taste and sift through a very fine seive.
  4. Put it into a large mixing bowl and now add the yeast mixture, 3 tablespoons of ghee and all the yogurt.
  5. Use your fingertips to mix all this into a soft dough.
  6. Once mixed, flour a clean, flat surface and knead the dough till it is smooth and elastic.
  7. Grease a large bowl with a few drops of cooking oil and put the dough in it.
  8. Cover and allow to rest for about 2-6 hours or till the dough doubles or triples in volume.
  9. Punch the dough down and knead again for 10 minutes.
  10. Equally divide the dough and roll between your palms to form 8 round balls.
  11. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 “thick).
  12. Gently pull on one edge of the circle to form the Naan into a teardrop shape.
  13. Do not pull too hard or you may tear the Naan.
  14. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
  15. Preheat oven 400˚ F. Or, Brown on a hot grill or griddle surface.
For Cooking in an Oven
  1. Lay a piece of aluminum foil in an oven tray and grease it lightly with a few drops of cooking oil.
  2. Place as many Naans as will fit without touching each other, on the tray.
  3. Brush each Naan with some ghee.
  4. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown.
  5. Flip the Naan and repeat. Remove from oven and serve hot in a foil-lined basket.