Serves: 10
Total Calories: 152
1. For the dough, dissolve the yeast and sugar in warm water and set aside until frothy, about 5 minutes. Mix in the yogurt and oil.
2. Place the flour and salt in the food processor and process until mixed. With the motor-running, pour the yeast mixture into the work bowl in a thin stream and process until the flour gathers into a ball and the sides of the processor are clean. (If the dough seems too sticky, add some more flour through the feeder tube, or add some more yogurt if the dough is dry and hard.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough.
3. To roll and grill the naan breads, with clean, lightly oiled hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat well with the dry flour. Then transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 7- to 8-inch triangle. (If the dough sticks to the rolling surface, dust with more flour.)
4. Place on large baking trays or, if you have a separate broiler, place on the broiler trays-3 to 4 per tray. With a basting brush or your fingers, lightly baste the top of each naan with water. (This prevents them from drying out.)
5. Preheat the oven to broil or preheat the broiler, and place the trays, one at a time, 4 to 5 inches below the heating element and broil until small brown spots appear on the top surface, about 1 minute. With a spatula, carefully, turn each naan over and cook until the other side is golden, about 30 seconds. Transfer the naan breads to a platter, baste lightly with butter, if you wish, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Oven-Grilled Leavened Breads recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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