Ingredients:
• 2 tsp active dry yeast
• 2 tsp sugar
• ¾ warm water
• 2¾ cups all purpose flour
• 2 tsp salt
• ¼ cup ghee or vegetable oil
• 3 tablespoon yogurt OR 1 egg beaten
• Melted butter for brushing
Method:
• Measure ¾ cup of warm water add sugar and yeast.
• Allow yeast to soften and then stir them up.
• Cover the cup with a wet cloth or paper towel and leave the cup for 5-10 min.
• Mix flour and the yeast in a medium mixing bowl and add salt, yogurt (or egg) and ghee or vegetable oil to it.
• Knead the flour well for 5-10 min until smooth
• Place the dough in a warm place covered, until doubles in size.
• Poke holes in the dough and knead again for 5 min until smooth and elastic. You will need to have oil smeared on your hands, when kneading, as the dough will be very soft.
• Divide the dough into 9-10 balls and roll it to form a oval/circle shape. (Will need to use flour on the balls and rolling surface and rolling pin to avoid sticking)
• Preheat the oven to Broil with pizza stone placed in the oven.
• Bake the rolled Naan (2 at a time on pizza stone) for 3 min.
• May turn it over for desired crispiness or softness.
• When cooked take it out of oven and brush with butter.
• You may stuff the Naan when rolling with fresh chopped garlic to make garlic Naan or may sprinkle kalongi (nigella seeds)on it.
• Serve hot.
Photograph by Surekha.
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