This weekend we made the slow pot cooker Indian Chicken Stew. I decided I also wanted to try my hand at naan. Much to my surprise it turned out and everyone (including the Booga) loved it!
* 1 package active dry yeast
* 2 teaspoons sugar
* 3/4 cup warm water
* 1 1/2 cup all purpose flour
* 1 teaspoon salt
* 1/4 cup ghee (see recipe below) or vegetable shortening
* 3 tablespoons plain yogurt (I used Vanilla Yogurt)
* melted butter for brushing
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.
Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled. It was really sticky so I recommend pouring it (a spoon or ladle) onto a greased cookie sheet and then patting it with flour and then adding your butter to it.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan immediately or store in pantry or freezer.