Naan
- 2 1/2 cups (625 mL) all purpose flour
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) salt
- 6 tbsp (90 mL) ghee or softened butter, divided
- 1 egg, lightly beaten
- 3/4 cup (175 mL) milk (approx.)
- 2 nonstick baking sheets
- In a food processor, pulse together flour, sugar, baking powder and salt.
- Add 2 1/2 tbsp (32 mL) of the ghee and egg and pulse again.
- With processor running, gradually pour in milk through feed tube and process until dough comes together.
- Process for 1 minute more.
- Knead bread for 1 minute.
- Dough should be very soft and smooth.
- Form into a ball, cover with a towel and set aside for 1 hour.
- Preheat oven to 400F (200C).
- Knead dough for 2 minutes.
- Divide into 5 portions and roll into balls.
- Cover with a towel.
- Working with one ball at a time, pat dough into a disk and roll into an oval, about 8 by 4 inches (20 by 10 cm).
- Gently pull one end to make into a teardrop shape.
- Transfer to baking sheet.
- Make remaining naans and place on baking sheet.
- Bake in preheated oven for 12 minutes.
- Flip and cook other side until cooked through, for 5 minutes.
- Remove from oven and brush generously with remaining ghee.
- Serve immediately.
flour, sugar, baking powder, salt, ghee, egg, milk, baking sheets
Taken from www.cookstr.com/recipes/naan (may not work)