Naan Bread

After enjoying naan bread at the Berkelaars I decided to try to make some.

We like it a lot.  Instead of a grill as the recipe suggested, I use our teflon electric skillet and like the way the bread turns out.

Makes about 20 pancake sized breads.

This recipe is from allrecipes

 

Combine:

• 1 cup warm water
• 1 Tablespoon active dry yeast ( .25 oz package)

Let stand about 10 minutes to soften yeast.

Stir together:

• 1/4 cup sugar
• 3 tablespoons warm ( but not hot) milk
• 2 teaspoons salt
• 1 egg, beaten
• 1 cup flour

stir in yeast dissolved in water

Gradually add enough flour to make a soft dough -

 ( have an additional 3 1/2 cups ready - but I have never used the full amount yet

Knead 6-8 minutes

Place dough in a well oiled bowl, cover with waxed paper and a towel and let rise until doubled; about an hour

Punch down dough and knead in

2 teaspoons minced garlic ( this is optional but is tasty!)

Have ready

1/4 cup melted butter and pastry brush

Pinch off dough into pieces a bit larger than a golf ball and form into balls. 

Place on a greased cookie sheet, cover with waxed paper and towel and allow to rise about 30 minutes.

Heat electric skillet to 350 F.

Roll each dough ball into a thin circle; I do five or six at a time in our rectangular skillet which I oil lightly before the first batch.

Place breads on hot skillet ( they immediately puff up)

Brush the uncooked top with butter, cover with the pan lid and cook for 2-3 minutes, turn breads, cover and cook for an additional 3 minutes.

Cool on wire racks.

 

 

 

 

Gert Bakker