Sunday, March 15, 2009


2 c. white flour
½ t. salt
1 T. yeast
4 T. lukewarm milk
1 T. vegetable oil
2 T. plain yogurt
1 egg

  1. Sift flour and salt together in large bowl. In smaller bowl, combine yeast with milk and set aside for 15 minutes.
  2. Add yeast mixture, oil, yogurt and egg to flour and mix to soft dough.
  3. Knead dough until smooth (I use the KitchenAid, then knead on counter for about 2 minutes). Place in greased bowl, cover, and let rise in warm place until doubled in size.
  4. Preheat oven to highest setting, at least 450.
  5. Turn dough back onto floured surface and knead for 2 minutes.
  6. Divide into 3 equal pieces, roll each out into teardrop shape about 10 in. long, 5 in. wide, and ¼ in. thick
  7. Bake naan for 3-4 minutes, or until puffed up.Brush naan with butter/sprinkle of cilantro and place under broiler for about a minute until browned.

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