Monday, July 12, 2010
I used a little spray oil for the first few I made and then switched to butter for the rest of the batch. The butter was so much tastier so don't even bother using oil when it comes to cooking them.
Here is the dangerous recipe. You've been warned. Don't blame me if your butt gets fat from all of the bread you'll be eating once you try out this recipe for yourself.
1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 tsp. salt
1/4 cup canola oil
1/3 cup plain yogurt
1 large egg
melted butter or oil, for frying
In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.
Divide the dough into 8-10 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.
Cook each naan in a nice hot skillet (I used my griddle) drizzled with oil (and I mean a little-- you're not frying) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.