Naan

What I don't get is why Naan is so expensive.  It's just milk, flour and yeast.  It's easy to make and we love it piping hot, fresh out of the oven.  The trick to really good naan is a really hot oven.  This particular recipe is meant for a bread machine.  (I think I've mentioned before that I use a breadmaker to make bread dough, but always bake it in the oven. It just tastes better. The old school method is at the end of the recipe.)

It doesn't get much better than butter chicken and naan.

Naan

2 tsp     yeast

2 cups   flour

1 tsp     sugar

1/4 tsp  salt

1/8 tsp  baking soda

1 tbsp   vegetable oil

1/2 cup plain yogurt

1/2 cup milk

Add all the ingredients in the order suggested by your bread machine manual and process on the dough cycle.

Preheat the oven to 450°.

When the dough cycle ends, remove the dough from the machine, knead into a ball 

and divide into 8 pieces.

Roll the dough into a ball and then push back and forth to make a "pre-oval" shape.

On a floured surface with a floured rolling pin,
roll each piece into an 8x4 inch oval.
Cover and let rise 20 minutes or until doubled.

Melt 2 tablespoons of butter (or use olive oil) and brush on the top of each naan.

Bake 7 - 10 minutes or until golden.

Lightly brush the bottom of each naan with water, stack and cover, or eat as soon as they are cool enough to handle.

We served it with cauliflower & potato, spinach paneer and butter chicken.

If you don't have a breadmaker, use water instead of milk. Here's the method.

Mix the 1/2 cup water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Combine the rest of the ingredients and mix in the flour to make a soft dough.  Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.