Naan Indian Bread Recipe

3      Reviews by:    Margie Miller   Naan Indian Bread Recipe uses yeast, sugar, bread flour, kosher salt, yogurt, ghee, milk, lemon juice, oil, and nigella seeds in creating this delicious Indian bread recipe Food Category:    Bread Cuisine Origin:    Indian    Servings:8 Nutrition facts:110 calories7.2 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 30 Minutes Cook Time:   12 Minutes Total Time:   2 Hours 32 Minutes

INGREDIENTS

• 1 package active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 3 cups high-gluten bread flour, plus more for dusting
• 1 teaspoon kosher salt
• 1/2 cup plain whole-milk yogurt
• 5 tablespoons ghee or unsalted butter, melted and cooled
• 1/4 cup milk, warmed
• 1 tablespoon lemon juice, optional
• Oil, for the bowl
• 2 tablespoons Nigella seeds, optional

DIRECTIONS

• Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes. Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, cover with plastic wrap and let rise in a draft-free place until doubled in size, 1 to 2 hours. Using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
• Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl. Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with Nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
• Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.

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