NAAN BREAD RECIPE
Naan is a round flatbread made of wheat flour.
Naan is a staple accompaniment to meals in Central
and South Asia, including the Punjab, Gujarat and
Rajasthan in North-west India, as well as Pakistan,
Afghanistan, Iran, Uzbekistanand the surrounding
region. In Turkic languages (such as Uzbek and Uyghur)
the bread is known as nan. In Burmese language, naan is known as nanpya. It bears a resemblance to pita bread, but is softer in texture. When rolled very thin and cooked on a griddle, Naan makes a good Gyro Bread.
Roti is another bread, Roti is a round flat, pancake shaped, unleavened bread eaten throughout India and Pakistan in contrast to the yeasted Naan Breads. Roti bread is most often cooked on a hot iron griddle. Use this recipe but without the yeast and griddle cook it.
2 tablespoons warm water (110-F, 45-C)
1 teaspoon white sugar
1/4 oz package active dry yeast Like “Red Star” Brand
1/4 cup warm milk
1/2 teaspoon baking powder
1 teaspoon salt
3 cups all-purpose flour
2 tablespoons soft butter, to butter a bowl
In a large glass, dissolve yeast in 1/4 cup warm milk, 1 teaspoon sugar and 2 tablespoon warm water, let set until it foams. Pour yeast mixture into a large bowl then stir in the baking powder, then sugar, salt and flour (add small amounts of water if needed to to make a soft dough.) Knead for 6 to 8 minutes on a lightly floured surface until smooth. Place dough in a heavy buttered bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.
Pinch off small amounts of dough to make 12 pieces. Roll into balls, and allow to rise again.
Preheat the oven to 425-F.
With the dough divided into 12 balls, gently
roll (using a rolling pin) into thin circles on a lightly floured surface. Bake them on a lightly oiled baking sheet, until just golden brown and puffed, about 12-15 minutes.
Serve while still warm or re-warm in a Microwave Oven a few seconds.