Ingredients
The following ingredients have 4 Servings
- 14 ounces about 2 3/4 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 large egg
- 1/2 cup plain lowfat yogurt
- 1/2 cup milk
Instruction
- In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
- Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
- Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
- Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
- Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
- Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)
