2/3 cup warm milk/water
1 tsp. active dry yeast
1 tsp. white sugar
2 cups all-purpose flour
1 tsp. salt
4 tbsp. ghee (clarified butter)
2 tbsp. yogurt
2 tsp. kalonji (also known as black onion seeds or nigella or black cumin seeds - those are optional, I made naan without them)
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Directions:
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Whisk the warm milk/water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1-1/2 hours or until the dough is doubled in size.
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans. Cover an oven tray with foil and grease the foil. Brush the bread with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
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User Reviews: |
This is an easy recipe that gives authentic tasting bread! I substituted unsalted butter for ghee. I cooked the bread on a hot gas barbecue, about 1 min per side gives great bread; this works well and is very simple to do. |
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i made naan and its very nice. i always make naan when i make nehari and paya, then it is the best! |
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My husband and I made this for the first time, and honestly we followed the directions to a tee. It came out wonderfully, tho we did have a difference of opinion on how it should be cooked. I love it when it was cooked on the stove just flipping it over couple of minutes, and he liked it when it was cooked in the oven. |
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View all 4 reviews of this recipe. |
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