Naan
« Mac and Cheese - wreyfords | Recipes | Sun-dried tomato and Polenta Squares »
ingredients
- 4 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 4–6 teaspoons ghee
procedure
In a deep bowl, combine 4 cups of flour, sugar, baking powder and salt and stir with a large spoon or your fingers until well mixed. Make a shallow well in the center, pour in the milk in a slow, thin stream and continue to stir until all the ingredients are well combined.
Gather the dough into a ball and place it on a smooth, slick surface. Knead the dough by pressing it down and pushing it forward with the heels of your hand, then folding it back on itself end to end. Repeat for about 10 mins.
Moisten your hands with a teaspoon of ghee, roll the dough into a ball and place it in a bowl. Drop a kitchen towel over the bowl and let the dough rest in a warm draft-free place for about 3 hrs.
Slide 2 large ungreased baking sheets into the oven and preheat the oven to 450. Divide the dough into 6 equal portions. Moistening your hands with ghee occasionally, flatten and form each portion into a tear drop - leaf shaped, wide at the base and tapered at the top. Each leaf should be about 6 inches long, 31/2 inches across at its widest end and 3/8 inches thick. Arrange the bread leaves side by side on preheated baking sheets and bake them in the middle of the oven for 6 minutes or until they are firm to the touch. Slide the leaves under the broiler for a minute or so to brown the tops lightly. Serve the naan hot.