Wednesday, March 31, 2010


Great with Quick Curried Chicken.

Combine, and let sit for 5 minutes or until frothy/bubbly:
2/3 C milk
2 Tbls yeast
2 Tbls sugar

While yeast is sitting; mix together:
4 C flour
1 tsp baking powder
½ tsp salt

Add yeast mixture to flour mixture.
Then, add to dough:
4 Tbls warm milk
2/3 C plain yogurt
1 egg, beaten
Mix thoroughly.

Coat a bowl with olive oil. Place dough in bowl, turning to coat with oil.
Top with a damp towel, and place bowl in a warm place for 2 hrs, until dough has doubled and is puffy/spongy.

Turn dough onto a floured surface; knead 2-3 minutes.
Divide into 8 pieces, form into balls.
Roll each ball (with a rolling pin) into an oval – pulling/stretching as needed.
2 Tbls melted ghee (purified butter or oil)
½ C chopped coriander

Brush ovals with melted ghee (butter) and top with chopped coriander. Place dough ovals on a cooking sheet or in a baking dish. Bake at 400° for 12-15 minutes until naan is golden brown. Serve warm.

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