Naan Flatbread

• Ingredients

  • 3-4 cups flour
  • ½ tsp. active dry or instant yeast
  • 1½ cups milk
  • 3-4 Tbsp. butter melted

• Baking & Spices

  • 1 tsp salt
  • 1 tsp sugar

Found on dontsweattherecipe.com

Ingredients

• 3-4 cups flour
• 1 tsp. salt
• ½ tsp. active dry or instant yeast
• 1½ cups milk
• 1 tsp sugar
• 3-4 Tbsp. butter melted

Directions

• Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.
• Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2½ cups of the flour (proceed with step 3 of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2½ cups of the flour. Proceed as directed below.
• Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.
• Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
• Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
• After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.
• While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
• Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water.
• Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.
• Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven.
• Cover with a towel and let the naan cool completely or serve warm.