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Saturday, July 13, 2013

Naan

Yield: 8 naan

What You'll Need:
3 1/4 c. all purpose flour
1 c. luke warm water
3 Tbs plain non-fat yogurt (room temperature)
1 Tbs olive oil
3/4 tsp salt
1 tsp sugar
1 packet rapid rise dry yeast



What To Do:

Mix warm water and yeast in a large bowl. Let sit for about 5 minutes, or until yeast is foamy and frothy. Mix in oil, salt and sugar. Gradually add in half of the flour, mixing by hand or with a spoon; continue until  dough begins to come together. Mix in yogurt then continue to add remaining flour. Knead dough by hand for about 5 minutes; if needed lightly coat your hands with oil, to avoid having the dough stick to them. Dough should be soft but not too sticky. Allow dough to rise for at least 30 minutes. Divide into 8 balls (lightly dip in flour, if needed, to keep from sticking); roll each ball out on a lightly floured surface.

 

Heat a medium sized frying pan over med-high heat. Lightly spray with cooking oil. Once heated, cooked naan for about 2-3 minutes each side.  Once you place the naan in the frying pan it will begin to  bubble; flip when the top side of the naan begins to bubble and the side touching the frying pan begins to brown. Cook until the second side browns slightly.









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