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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 8 |
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There are many versions of Naan. Some are leavned with baking powder or yeast others enriched with milk or yoghurt some with more or less sugar. Naan can be made on the grill, griddle or even oven baked. Fennel, poppy, cumin and onion seeds all be added to flavor the naan. Read more . These are soft , light textured and delightful! Ingredients:
1 pkt dry yeast |
3/4 cup warm water |
3 tsp sugar |
1/4 cup plain yoghurt |
1 fork beaten egg |
1/4 cup melted butter |
2 tsp salt |
3 1/2 cup all purpose flour and as needed to make a pliable dough |
melted ghee |
2 tbs poppyseeds or black onion seeds |
Directions:
1. Make sure the yeast is not expried
2. Place into a large bowl the water, yoghurt, egg, melted butter, sugar, salt, 2 cups flour and yeast.
3. Mix well with a spoon.
4. Gradually ddd more flour as needed to make a soft kneadble dough, kneading by hand until smooth and elastic about 5 to 8 minutes.
5. Form into a ball and let rest and rise covered in a oiled bowl until doubled, perhaps an hour or so in a warm place
6. Punch down and divide dough into 8 or more balls, the size of a small lemon
7. let them rest 10 minutes covered with a tea towel
8. Roll dough thinly with rolling pin on counter into a long teardrop shape
9. Brush with melted ghee .
10. heat griddle to almost high, spray with cooking spray/oil
11. Carefully place a few breads on the griddle and cook until browned and puffed on each side, brushing sides with some melted ghee - a minute or two is all it takes on each side or until browned and golden
12. Remove breads from griddle and sprinkle on seeds while hot
13. Serve at once
14. Breads may be frozen when cooled and I layer each between pieces of waxed paper, then cover with foil and freeze
15. Thaw and reheat gently in the micro
16. Make 8 or more breads
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