How to make Naan Bread

Naan bread is an Indian flat bread. In India, they eat it with curries because it’s perfect for soaking up the wonder juices of India’s spicy food.

But don’t save it just for Indian food, these make for fine individual pizza crust.

The trick is to bake them according to the recipe, put them on a rack and let them cool completely.

If you are going to use the naan another day put them in a freezer bags. Take them out of the freezer and the bag about 1 hour before you plan on using them.

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Naan Bread

1/3 cup of warm milk
2 teaspoons sugar
1 package active dry yeast
1/3 cup plain Greek yogurt
3 Tablespoons ghee (clarified butter)
1 teaspoon salt
1 teaspoon baking powder
2 cups of all purpose flour
Preheat oven to 500 degrees. In a medium bowl combine milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball.
Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until it’s doubled in size.
Determine how many 6 inch rounds will fit on your baking stone or baking stone at one time. Place baking stone on the lowest rack in the oven. Dive dough into 8 pieces, shape into balls. Cover balls with plastic wrap and let stand for 20 minutes.
On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6 inch circles. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot.
Makes 8 naan rounds
Adapted from American’s Ethnic Cuisines