Naan

INGREDIENTS

4 cups all.purpose flour
1 Tablespoon sugar
1 Tablespoon double.acting baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup milk
4 to 6 teaspoons ghee (Clarified butter) or melted butter

METHOD

Combine the dry ingredients in a large
mixing bowl and
stir until the ingredients are thoroughly
mixed. Make a
well in the center of the mixture and add
the eggs,
stirring them into the mixture. Add the milk
in a thin
stream (or a little at a time if you only
have two hands),
and stir until all the ingredients are well
combined.
Gather the dough into a ball and knead for
about 10
minutes, adding a little flour as needed to
prevent
sticking, until the dough is smooth and can
be gathered
into a soft, somewhat sticky ball. Moisten
your hands
with a teaspoon of ghee (Clarified butter), rub it over the
ball of dough,
and place it in a bowl. Drape a kitchen
towel over the
bowl and allow to sit at room temperature
for about 3
hours.
Place two ungreased baking sheets in the
oven and
preheat the oven and the sheets to 450F.
Divide the
dough into 6 equal pieces and flatten each
into a tear
drop, or leaf shape about 6 inches long and
31/2 inches
across at its widest point. Use your fingers
to do this, and
moisten them with ghee (Clarified butter) as needed to prevent
the dough
from sticking. The ghee (Clarified butter) also assures the
proper texture of
the bread, so moisten your fingers with it
even if the
dough is not sticky.
Arrange the bread â oeleavesâ • side by side
on the
preheated baking sheets and bake them for
about 6
minutes, or until they are firm to the
touch. Slide them
under the broiler for a minute or so to
brown the tops
lightly. Serve warm or at room temperature.

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