Sunday, June 13, 2010

Indian Naan

So good! I cut the original recipe in half, hence the wonky measurements.

Indian Naan

1 1/8 tsp yeast
1/2 c warm water
2 T sugar
1 T plus 1 1/2 tsp milk
1/2 egg, beaten
1 tsp salt
2 1/4 c flour
1 tsp garlic, minced (optional)
2 T butter, melted

1) In a medium bowl, dissolve yeast in water; let sit 10 minutes until frothy.
2) Stir in sugar, milk, egg, salt and enough flour to make a soft dough; knead for 6-8 minutes on a lightly floured surface.
3) Place dough in a well-oiled bowl; cover with a damp towel; let rise 1 hour or until the dough has doubled in volume.
4) Punch down dough and knead in garlic.
5) Divide dough into 8-10 pieces and roll into balls.
6) Place dough balls on cookie sheet; cover with a damp towel and let rise for 30 minutes.
7) Heat cast iron skillet over medium heat (add a small bit of oil, if necessary).
8) Roll one ball of dough out into a thin circle, about 5 inches in diameter.
9) Place dough in skillet and cook for 2-3 minutes; brush uncooked side with butter.
10) Flip dough and cook for an additional 2-3 minutes; brush cooked side with butter. Set aside.
11) Repeat until all the dough is cooked.

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