This is a classic flat bread of India. We have this almost every time we cook an Indian meal. This is based on a recipe from Madge Rosenberg's The Best Bread Machine Cookbook Ever -- Ethnic Breads .
- 2 teaspoons active dry yeast
- 2 cups bread flour
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon baking soda
- 1 tablespoon vegetable oil
- 1⁄2 cup plain yogurt
- 1⁄2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons black sesame seeds (you may find these in an Indian or Chinese shop, otherwise, use regular sesame seeds)
- Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine. Process using the dough cycle.
- Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces. On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval. Cover and let rise 20 minutes, or until doubled.
- Melt the butter for the topping. Brush the top of each naan with butter and sprinkle witht sesame seeds. Bake 7 to 10 minutes, or until golden. Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.