Naan Bread
A staple to the Middle Eastern Cuisine, easy to make and fun to eat.
Equipment
- Mixer with bread hook
- Baking sheet covered in parchment paper
- Cutting board
- Stainless steel bowl
- Wire rack
Ingredients
- 14 oz Flour
- 2¼ teaspoon Instant dry yeast
- 6 oz Warm water
- 2 oz Clarified butter
- ¼ cup Plain yogurt
- 1 Egg
- 3 teaspoons Sugar
- 1½ teaspoon Salt
- as needed Olive oil
Instructions
- In a mixer with a bread hook, add the flour and yeast.
- Mix to blend, add water, butter, yogurt, egg, sugar, and salt. Mix on low speed for 4 minutes
- Dough should be elastic but still wet.
- Oil the bottom of a stainless steel bowl, place dough in the bowl, let dough rest for 1 hour.
- On a floured board, shape the dough into a long tube.
- Tear dough into 8 pieces, make into balls, let dough balls rest 15 minutes.
- After resting, shape dough into 7 inch flat rounds, pull one edge to elongate each round slightly.
- Place dough rounds on a parchment paper covered baking sheet.
- Bake at 450 until golden brown and puffed, about 10 minutes.
- Cool on a wire rack. Enjoy!