Friday, March 13, 2009

Naan-- Indian Flat Bread

This is honestly the best bread EVER! You have to eat it right out of the oven, brushed with garlic butter. I tried it with chicken Masala last week, but I think I'd definitely prefer it with the creamy sauce of chicken curry next time.

Naan Flat Bread

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and while it sounds like a bad substitution, I used it and the bread tasted fabulous!)
1/2 cup milk

In the bowl of a stand mixer, stir together the flour, salt, baking powder, sugar, and yeast (don't activate yeast ahead of time).

In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Preheat the oven to 475 degrees for at least 20 minutes prior to baking. Put a baking stone or heavy baking sheet on the second to lowest rack of your oven to heat before cooking.

Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across. Cooka few pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and lay on a board. Brush lightly with melted butter and garlic powder mixed in. Serve hot with Indian food.
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