Naan
(I copied this recipe because sometimes our recipe links have gone bad and I was sad to lose a recipe!)
Pita-like flat bread
Dough and first rise
Measure out
- 4 1/2 cups bread flour
In a large bowl, dissolve
- 1 (.25 ounce) package active dry yeast or (2.25 tsp)
in
- 1 cup warm water
Let stand about 10 minutes, until frothy.
Beat
- 1 egg
Stir into the yeast-water:
- 1/4 cup white sugar
- 3 tablespoons milk
- 2 teaspoons salt
- the beaten egg
- enough flour to make a soft dough.
Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise for one hour, until the dough has doubled in volume.
Second Rise
Punch down dough, and knead in
- 2 teaspoons minced garlic (optional)
garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During second rising, preheat oven to 475 F with pizza stone on middle rack for 30 minutes.
Bake
Roll two balls of dough out to 1/4 inch
butter with
- 1/4 cup butter, melted
and season with
- salt
- paprika
- cheddar cheese (optional)
Move directly onto hot stone and bake two naans for 6 minutes (5-7 minutes).