Naan

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June is Kevin's birthday month.  His favorite type of food is Indian so I'm going to feature a couple Indian recipes that are easy to recreate at home.

I had leftovers from eating at an Indian restaurant, but didn't have enough rice or naan in comparison.  I knew I had a few naan recipes bookmarked, but I needed something I could whip up after work.  Luckily I found this recipe which only needed an hour to rise.

Naan is ridiculously easy, I really couldn't believe how easy!  Mix up dough, knead for 10 minutes, let it rise for an hour, knead 1 minute, split into 6 pieces, then cook it on a pizza stone for 3 minutes on each side.

I spread butter over them right after they came out of the oven.  Next time I'm going to attempt making garlic naan.  Yum!

Naan freezes well and makes a great crust for a quick personal pizza.

Indian Naan Bread

Adapted from Ruth's Kitchen Experiments

Makes 6

4 cups flour

1 tsp baking powder

1/2 tsp salt

2 (7g) active dry-yeast packets

1 tsp sugar

2/3 cup milk, lukewarm

2 tbsp oil

2/3 cup plain yogurt

1 egg, beaten (optional) (I didn't add it)

Room temperature butter 

Whisk the flour, baking powder and salt into a mixing bowl. Stir in the yeast and sugar. Make a well in the center. Pour in the milk, oil, yogurt and beaten egg (if using). Beat well, gradually incorporating the surrounding flour to make a dough.

Knead the dough on a lightly floured surface for 10 minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap and set in a warm place for about 1 hour, until doubled in bulk.

Put a pizza stone on the lowest rack in the oven and preheat the oven to 475.

Knead the dough lightly again and divide into six pieces. Roll each piece into a rectangular shape, brush lightly with oil and slap onto the hot pizza stone.  Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes.  After it comes out of the oven, lightly spread some butter on one side of the cooked naan, and transfer to a cooling rack.