- 3 cup flour
- 11 tablespoon milk
- 1 egg; beaten
- ¾ teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon baking potatoes
- ½ pkg yeast
- 2 tablespoon oil
- 4 tablespoon plain yogurt
- onion and/or garlic powder
Sift the flour into a bowl.
Place milk in a small pot and warm slightly. Remove from heat.
In another bowl combine the egg, salt, sugar, baked potato, yeast, 2 tablespoons oil, yogurt, and 5 tablespoons of warm milk. Mix well.
Pour mixture over flour and rub it in with the hands. Add 1 tablesppon of warm milk at a time to the flour, and begin kneading. Add up to 6 tablespoons or enough so that all the flour adheres and kneads easly. Knead well for about 10 minutes or until dough is elastic.
Form into a ball, brush with oil, cover with damp cloth, and leave in a warm place to rise. If the temperature is above 80 degrees it should take only 2 hours. Otherwise it may take about 3 hours.
Preheat oven to about 450 degrees, place a pizza stone on the top rack.
Knead the dough again for a minute or two and divide into 4 balls. Flatten the balls one at a time, keeping the rest covered, and stretch then and pat them with your hands. Roll out until the dough is about 1/4" thick. Do all balls this way, placing the completed ones under a damp cloth.
Leave covered for 15 minutes in a warm place.
Remove moistened cloths. One at a time, cook the naan on a pizza stone in the 450 degree oven. Turn when the top gets brown and cook until lightly browned on the other side.
Preparation time: 3 hours
Baking time: 15 minutes
Some recicpes call for use of the broiler, but this didn't work for me. But neither broiler or baking in the oven will produce the same thing as the stone ovens used in the Indian restaurants.