Naan
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INGREDIENTS 1/2 cup plain yogurt
1/2 cup milk
1/2 teaspoon baking soda
1 teaspoon sugar
4 tablespoons butter, melted and cooled
2 eggs, lightly beaten
2 packages quick-rising yeast
3-1/2 cups unbleached white flour
1/2 teaspoon salt
1/2 teaspoon poppy seeds or sesame seedsWarm yogurt and stir in milk. Cool. Add baking soda, sugar, 2 tablespoons of the butter, eggs, and yeast. Mix by hand until yeast dissolves. Stir in flour and salt. Knead dough for 15 to 20 minutes until smooth and elastic. Cover and allow to rise until double in size.
Dust hands with flour and knead again for a few minutes. Divide into 8 balls, roll each ball into 10 (1-inch) pancakes. Pull circles to get oval shape. Cover with plastic wrap, do not stack. Let rest 20 minutes.
Heat clay tiles and oven to 450 degrees.
Mix remaining butter with seeds. Flour a bread paddle and put dough on paddle. Top with seed/butter mixture and slide onto oven tiles.
Bake until bubbles turn golden, about 4 minutes. Remove and brush bottom of loaves with water. Keep covered with plastic wrap until ready to serve.