Buttered Naan Recipe
Ingredients
| Sugar | 1 Teaspoon | |
| Yeast | 1 Teaspoon | |
| Warm water | 150 Milliliter | |
| Plain flour | 250 Gram | |
| Ghee | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Unsalted butter | 50 Gram | |
| Poppy seeds | 1 Teaspoon |
Directions
Dissolve the sugar and yeast in a cup with the warm water, then set aside for 10 minutes or until the mixture is frothy.
Place the flour in a large mixing bowl, make a well in the centre, add ghee, salt and yeast mixture.
Mix well with your fingers, adding more water if required.
Knead on a floured surface for about 5 minutes or until smooth.
Place the dough back in the bowl, cover and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Turn on to a floured surface and knead for a further 2 minutes.
Break off small balls and pat into rounds about 12 cm (5 inches) in diameter and 1 cm (1/2 inch) thick.
Place on a greased sheet of foil and place under a very hot grill for 7-10 minutes, turning twice to brush with butter and sprinkle with poppy seeds.
Serve immediately or wrap in foil until required.
Place the flour in a large mixing bowl, make a well in the centre, add ghee, salt and yeast mixture.
Mix well with your fingers, adding more water if required.
Knead on a floured surface for about 5 minutes or until smooth.
Place the dough back in the bowl, cover and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Turn on to a floured surface and knead for a further 2 minutes.
Break off small balls and pat into rounds about 12 cm (5 inches) in diameter and 1 cm (1/2 inch) thick.
Place on a greased sheet of foil and place under a very hot grill for 7-10 minutes, turning twice to brush with butter and sprinkle with poppy seeds.
Serve immediately or wrap in foil until required.
Chef
