Indian Naan Bread

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Active dry yeast
  • 2 cup All-purpose flour
  • 1 tsp Salt
  • 1/8 cup Sugar

• Dairy

  • 2 tbsp Butter
  • 1 1/2 tbsp Milk

• Liquids

  • 1/2 cup Water

Found on bakeitwithlove.com

Description

Directions

• Add active dry yeast to warm water (110 degrees F/43 degrees C) in a large bowl and let stand for 10 minutes to activate. After the yeast has been allowed to sit for 10 minutes, add sugar, salt, milk and egg. Stir to combine.
• Add flour and combine until a soft dough ball is formed, turn out onto a lightly floured work surface and knead for 3 minutes. Cover with a damp towel and allow to rest for 7 minutes, then knead for an additional 5 minutes until smooth and elastic.
• Place dough into a well oiled bowl, turning to coat all sides. Cover with a damp towel and allow to rise for about an hour, or until doubled in size.
• Once the dough has doubled in size, punch it down and turn back out onto your lightly floured work surface. Dust any sticky spots with flour as needed and pull off portions large enough to roll and form into 1 1/2 inch dough balls. Roll all of the dough into portions and cover with a damp towel, allow to rise for 30 minutes or until doubled in size again.
• After allowing the dough to rise again, preheat a grill or large skillet to high heat. Roll a dough portion to a thin circle and place onto preheated, lightly oiled grill or skillet. Cook for 2-3 minutes or until slightly puffy and golden brown, brush melted butter onto the uncooked side before turning to cook the second side for an additional 2-3 minutes. Remove from heat when the second side is also golden brown and repeat until all of the dough has been cooked.