Na'An Flatbread (Serve With Tikka Masala)

• -1 package active dry yeast
• -2 teaspoons sugar
• -3/4 cup warm water
• -1 1/2 cup all purpose flour
• -1 teaspoon salt
• -1/4 cup clarified butter (ghee)--see recipe in prepation
• -3 tablespoons plain yogurt
• -Melted butter for brushing

1. Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
2. In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and clarified butter (ghee) (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.
3. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
4. Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone. (Optional: brush with melted butter).
5. Cook in oven for 8 minutes or until lightly browned and puffed up.
6. Serve naan immediately or store in pantry or freezer.
7. CLARIFIED BUTTER (Ghee) RECIPE
8. -Melt butter at low-med until foam forms at top
9. -Scoop foam off top

active dry yeast, sugar, water, flour, salt, clarified butter, plain yogurt, butter

Taken from www.epicurious.com/recipes/member/views/naan-flatbread-serve-with-tikka-masala-52930701 (may not work)