Prep 30 mins
Cook 11 mins
Indian flat bread
- 2 teaspoons active dry yeast
- 4 tablespoons warm milk
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup milk
- 2⁄3 cup plain yogurt, beaten
- 1 egg, beaten
- 2 tablespoons ghee, melted
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon onion seeds
- Mix the yeast, warm milk, and sugar and set aside for about 5 minutes, until frothy.
- Sift together the flour, baking powder and salt.
- Make a well in the middle.
- Mix together the yeast mixture, milk, yogurt, egg, and ghee.
- Fold it into the flour.
- Knead dough well, about 10 minutes.
- Tightly cover the bowl and keep in a warm place until the dough doubles in size.
- Pre-heat oven to 400 degrees F.
- If using a baking stone, preheat stone for 30 min.
- Roll out the dough onto a floured surface.
- Make each naan about 10 inches long and about 6 inches wide, slipper shaped.
- Sprinkle with the onion seeds and cilantro.
- Bake on the stone (or on greased baking sheets) for about 10 to 12 minutes.
Great recipe! Very similar to the one I use, I believe yours has a little more liquid. I will try that next time. I use a baking stone for cooking the naan but I crank the oven up as high as it will go and they cook in just a few minutes, just like in a tandoor.