Indian Food Recipes Menu

Naan Bread

Naan Bread

(Makes 8 to 12 breads)

½ cup milk

¼ cup 35% cream

1 tsp sugar

1 tbsp baking powder

4 cups flour

½ tsp salt

2 tbsp vegetable oil or ghee (clarified butter)

½ cup plain yogurt

1 egg, lightly beaten

Place the milk and cream in a saucepan and heat until lukewarm. Remove from heat. Place the lukewarm milk in a bowl. Stir in the sugar. Set aside.

In a large bowl, sift the baking powder, flour and salt. Stir in the milk mixture, oil, yogurt and egg. Mix to form a ball that does not stick to the sides of the bowl. With floured hands, knead the dough for 10 to 15 minutes. The kneaded dough should be elastic, soft and not sticky to the touch.

Divide the dough to form balls the size of an orange. Grease a baking sheet with oil and arrange the balls of dough on it. Brush the surface of the ball of dough with oil. Cover lightly with plastic wrap and seal completely with plastic wrap and seal completely. Let it stand for 1 hour at room temperature.

Preheat the oven to 475F (240C) Place a baking sheet on the middle rack of the oven and let it heat up. Lightly flour the work surface. Place a ball of dough on the floured surface. Dip your fingers in oil and flatten the dough, as if you were shaping a pizza crust, making it longer than it is wide, and ½ inch (1cm) thick.

Place the flattened dough on the palm of one hand and transfer it to the other palm. Repeat two or three time to remove any excess flour.

Open the oven door. Using an oven mitt, pull out the rack, holding the dough in your other hand. Toss the naan onto the hot baking sheet with a single movement.

Immediately close the oven door. Bake the naan for 3 to 4 minutes or until the surface bubbles and turns golden.

Immediately remove from oven. Brush with ghee and place in a basket. Repeat the operation with the remaining balls of dough.

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