Naan

NAAN

[Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread.]

Ingredients

1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 cup all purpose flour
1 teaspoon salt
1/4 cup ghee (see recipe below) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing

PREPARATION

Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat.

Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 8 minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer.