Naan is a flatbread originating from India, Pakistan, Afghanistan, Iran and Uzbekistan. Sometimes referred to as “nan,” it is a round bread made of wheat flour, brushed with ghee or butter, and served hot. There are many recipes as it has been around since at least 1300 AD. Naan can be served as a side to dip into stews or filled with vegetables and meat.
Basic Naan: 1 package active dry yeast, 2 teaspoons sugar, ¾ cup warm water, 3 cups flour, 1 teaspoon of salt, ¼ cup of ghee or butter, 3 tablespoons of yogurt, melted ghee or butter for brushing. Measure the ¾ cups of warm water, add sugar and yeast. Allow to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to sit for 10 minutes. In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt and ghee or butter and knead for 5-10 minutes to form dough. Place dough in bowl coated with oil and flip to evenly coat. Cover bowl with towel and allow to rise in warm area for hour or until the dough has doubled. Pre-heat oven to 400 degrees. 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 or ghee. Bake in oven for 8 minutes or until lightly browned. Serve immediately.
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