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

1. In a food processor, pulse together flour, sugar, baking powder and salt.
2. Add 2 1/2 tbsp (32 mL) of the ghee and egg and pulse again.
3. With processor running, gradually pour in milk through feed tube and process until dough comes together.
4. Process for 1 minute more.
5. Knead bread for 1 minute.
6. Dough should be very soft and smooth.
7. Form into a ball, cover with a towel and set aside for 1 hour.
8. Preheat oven to 400F (200C).
9. Knead dough for 2 minutes.
10. Divide into 5 portions and roll into balls.
11. Cover with a towel.
12. 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).
13. Gently pull one end to make into a teardrop shape.
14. Transfer to baking sheet.
15. Make remaining naans and place on baking sheet.
16. Bake in preheated oven for 12 minutes.
17. Flip and cook other side until cooked through, for 5 minutes.
18. Remove from oven and brush generously with remaining ghee.
19. Serve immediately.

flour, sugar, baking powder, salt, ghee, egg, milk, baking sheets

Taken from www.cookstr.com/recipes/naan (may not work)