|
Ingredients
|
Quantity
|
|
Unbleached white flour
|
3 ¼ cups
|
|
Baking powder
|
1 tsp
|
|
Salt
|
¼ tsp
|
|
Plain yoghurt
|
1 ¾
cups
|
|
Unsalted butter – softened
|
Optional
|
Sift the flour, baking powder, and salt into a bowl. Slowly add as
much yogurt as you need to gather the flour together and make a soft, resilient
dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl and
cover the bowl with a damp dishcloth. Set aside in a warm place for 1- ½ to 2
hours. Knead the dough again and divide into nine equal parts. Keep them
covered.
Heat a cast-iron skillet or griddle over a lowish flame, and
preheat the broiler.
Take one of the parts of dough and make a ball out of it. Flatten
it and then roll out on a lightly floured surface until you have a round that
is about 1/8 inch thick. When the skillet is very hot, pick up the naan and
slap it onto the heated surface. Let it cook slowly for about 4 to 5 minutes.
Now put the skillet under the broiler for 1 to 1- ½ minutes or until the
puffingup process is complete and there are a few reddish spots on the naan.
Remove the naan with a spatula and brush with butter if you like. Make all the
naans this way, keeping them stacked and covered with a clean dishcloth. Serve
hot.
If you wish to have the naans later, wrap them in a plastic bag
when they have cooled. Before you eat, wrap as many as you need in aluminum
foil and heat in an oven at 400 F for 15 minutes.
