Indian Naan
Ingredients
- ⅔ cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- ¼ cup ghee
- 2 teaspoons kalonji (onion seed)
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Instructions
- Whisk warm water with yeast and sugar until 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 yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
- Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
- Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.
Source
Original recipe: View Original