Adapted from allrecipes.com
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup ghee or oil
- 2 tablespoons plain yogurt
- Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
- Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee or oil and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
- Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Let rise for an additional 10-30 minutes if you have the time. Roll each piece out into 8 inch round naans.
- Brush the naan with a little of the remaining ghee or oil. Heat oil in a large flat skillet. Pan fry naan one at a time for about 2 minutes on each side or until puffed and just browned, adding additional oil as necessary.
"This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken." (Original recipe uses ghee instead of oil.)
This is my best yeast-bread result so far. I have to say I am pretty impressed with myself- this naan tastes exactly like that of our favorite Indian/Nepali restaurant, Everest on Grand.
Tim's Rating: 10/10
Liz's Rating: 10/10