Naan
November 16, 2009
















Naan
For: 6 Naan Breads
- 1 Packet Active Yeast
- 1 Cup Warm Water
- 4 Tablespoons Yogurt
- 1 Tablespoon Honey
- 3.5 Cups Flour
- Salt
- Garlic
- Clarified Butter (ghee)
Instructions
- Dissolve the yeast into the warm water. Let sit 10 minutes. When frothy add everything else. Mix and move to a floured surface and kneed for 7 to 8 minutes. Add flour if needed. Form a ball and coat with ghee and let sit in a ghee'd bowl for an hour until doubled in size. Kneed in minced garlic and form 6 smaller balls. Coat in ghee and let sit for half hour. Roll them out into flat disks and cover in ghee yet again. Slap onto a preheated cast iron skillet or pan that is 500 degrees. Flip after 1 minute or when bubbles are formed. Brush on some more ghee for the last time.