Naan Bread Recipe
I got to try out this Naan Bread at my friend's place. My GOD, It was simply mind blowing! I bet you haven't tried any Indian dish like Naan Bread. You can serve Naan Bread as a yummy Side Dish. It is highly recommended to try out this great Naan Bread recipe.
Ingredients
4 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 eggs, lightly beaten
3/4 cup milk
1/4 cup plain yogurt
3 or 4 tablespoons Clarified Butter
Optional:
Poppy seeds, dried minced onions
Directions
Sift together the flour, baking powder, sugar, salt, and baking soda.
Place in a deep bowl.
Make a well in the center and pour in the eggs, mixed with the milk and yogurt.
Stir until well blended.
Pick up the dough and place it on a smooth surface.
Knead dough 10 minutes or so, until smooth and elastic.
Grease a large bowl with clarified butter.
Place the dough in the bowl, turning it once to coat with butter.
Cover with a damp towel and let rest in a warm, draft-free location for 45 minutes to 1 hour.
Preheat the broiler.
When rested, divide the dough into 8 pieces.
Coat your hands with clarified butter.
Roll each piece of dough in your hands to coat with butter, then pat into a teardrop shape.
Pat or roll the dough until it is no more than 1/4 inch thick.
Put 2 or 3 pieces of tear-shaped Naan Bread on baking sheets.
Brush lightly with water.
Sprinkle with poppy seed, dried minced onion, or other toppings if desired.
Broil the Naan Bread 3 inches below the heat source, about 2 to 3 minutes on the first side, or until golden brown.
Turn and brown the other side.
Watch carefully to be sure you do not burn up all your efforts.
Place in a deep bowl.
Make a well in the center and pour in the eggs, mixed with the milk and yogurt.
Stir until well blended.
Pick up the dough and place it on a smooth surface.
Knead dough 10 minutes or so, until smooth and elastic.
Grease a large bowl with clarified butter.
Place the dough in the bowl, turning it once to coat with butter.
Cover with a damp towel and let rest in a warm, draft-free location for 45 minutes to 1 hour.
Preheat the broiler.
When rested, divide the dough into 8 pieces.
Coat your hands with clarified butter.
Roll each piece of dough in your hands to coat with butter, then pat into a teardrop shape.
Pat or roll the dough until it is no more than 1/4 inch thick.
Put 2 or 3 pieces of tear-shaped Naan Bread on baking sheets.
Brush lightly with water.
Sprinkle with poppy seed, dried minced onion, or other toppings if desired.
Broil the Naan Bread 3 inches below the heat source, about 2 to 3 minutes on the first side, or until golden brown.
Turn and brown the other side.
Watch carefully to be sure you do not burn up all your efforts.
