| Sift together flour, baking soda, baking powder, and salt.
In another bowl, combine sugar and yogurt with electric mixer. Beat
in milk and water, then gradually beat in 2 c of dry mixture. When
thoroughly mixed in, the batter will look a bit pasty. Beat in egg and 1 T
butter, then slowly add 2 more c flour. At this point the beater will be
moving slowly and the batter will be very elastic.
Remove beater and use wooden spoon to mix in another c or so of
flour, until dough is soft and sticky.
Sprinkle flour onto counter and baking sheet, transfer dough to
counter, oil your hands, and knead briefly. The dough will be slightly
sticky. Divide into 8 balls and space evenly on baking sheet. Oil your hands
again and flatten each ball. Cover with plastic wrap and set aside for at
least 30 minutes, or refrigerate for up to 48 hours before making the bread.
Place frying pan on stove over medium-high heat. Also light
broiler and place broiler tray five inches from heat.
Line baking sheet with flour. Place one dough circle on flour, dip
hands in melted butter, and press down on / push dough to make a large tear
shape, about 5 inches at the narrow end and 9 at the wide end. Sprinkle with
⅛ of the seeds, butter fingers again, and stretch the naan to about 7 by 12
inches.
Place on hot frying pan, with the seeds on top. Cook for 30
seconds, move around a bit so it browns evenly, and cook another 45 seconds.
Brush with a little butter and place pan under broiler for one
minute, until it gets some reddish spots.
Remove from broiler, brush with more butter, and serve or wrap in
towel to keep warm. Repeat with remaining dough and serve or wrap in foil
and refrigerate for later. To reheat, place foil-wrapped naan in 350 oven
for 15 minutes. |
Recipe:
Naan Bread
Adapted from
Madhur Jaffrey's World Vegetarian.
