Recipes: Naan

Sure this isn’t from the tandoori, but is still completely rocks.  When searching for a naan recipe I ran across a few variations, which I sort of combined to create my own.  The result was fabulous.  My name came out soft, slightly chewy with a wonderful sweet/salty type taste going on.  It got done before my main dish of that meal, and I was pretty much filled with naan before the main dish ever had a chance.

I also got the opportunity to create ghee for the first time when making this dish. I got mine a wee bit browner than it probably should have been, but it still had a lovely flavor, not burned at all.

  • 4.5 cups of flour
  • 2 tsp (1 packet) yeast
  • 1 1/3 cup warm water
  • 1/4 cup sugar
  • 3 tbsp milk
  • 1 egg
  • 2 tsp salt
  • 2 tbsp plain yogurt
  • 1/4 cup ghee
  • Combine yeast and warm water and set aside for 10-15 minutes in a warm place.
  • In a separate large bowl, combine flour and salt.
  • In a small bowl, beat egg. Add sugar, milk, & plain yogurt and mix well.
  • Add yeast mix to flour as well as the egg mixture. Combine well and begin kneading. At this point you’ll want to have your flour handy. You’ll have to add more as you knead to get the perfect texture. You want your dough not to be too sticky but not to be too firm either. Still very moist but not sticky is the key. After dough is well kneaded and combined, coat with oil and cover and sit in warm place. Allow to rise until doubled.
  • You can buy ghee or make it. In my case I made it. It is basically a process of taking butter (I used 1 stick) and cooking it over medium heat. It will begin to boil. Allow it to boil while keeping an eye on it. It will bubble and hiss, and begin to smell sort of like popcorn. The solids will begin separating and sink to the bottom. Allow this to happen. The butter will become golden and clear. This process takes about 15 minutes. Keep a close eye on it as not to burn it. When it is done, strain out the solids with a cheese cloth. The liquid is your ghee.
  • After dough has doubled, punch down and separate into balls, whatever size you prefer. You can then roll out disks, or do what I did, take a ball, coat it into flour and begin stretching it out into disks. Brush with ghee.
  • Bake in 400 degree oven until bread is browned.

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