\u00a0<\/div>\n
So, I\u2019m not much of a photographer \u2014 the above image came from google images, not my own camera.\u00a0 But I figured I\u2019d share the recipe I tried for the first time today, which met with approval from the whole family.<\/div>\n
\u00a0<\/div>\n
Basic Recipe<\/strong><\/div>\n
\u00a0<\/div>\n
1 3\/4 cups unbleached self-rising flour, or all-purpose flour plus 2 tsp baking powder<\/div>\n
1 tsp salt<\/div>\n
2 tablespoons plain yogurt<\/div>\n
about 1\/2 cup tepid water<\/div>\n
melted ghee or butter<\/div>\n
\u00a0<\/div>\n
Mix the four and salt in a bowl.\u00a0 Add the yogurt, then gradually work in the water, using your hands, to make a soft, slightly sticky dough.\u00a0 Knead the dough in the bowl for a few seconds until smooth, then cover the bowl with plastic wrap and let rest for 1 hour.<\/div>\n
\u00a0<\/div>\n
When ready to cook, heat the broiler to its highest setting, then heat the broiler pan.<\/div>\n
\u00a0<\/div>\n
Divide the dough into 8 equal pieces and shape each into a ball.\u00a0 Using a lightly floured rolling pin, roll out each piece to an oval about 8 inches long and almost 1\/2 inch thick.\u00a0 Brush the surface very lightly with melted ghee or butter.<\/div>\n
Put the naan on the hot broiler pan, in batches if necessary, and cook for about 30 seconds until puffy and speckled with brown spots.\u00a0 Carefully turn over and cook the second side for 20-30 seconds, watching constantly.\u00a0 Remove, brush lightly with melted ghee or butter, then serve warm as soon as possible.<\/div>\n
\u00a0<\/div>\n
Comments<\/strong><\/div>\n
\u00a0<\/div>\n
I got this recipe from a library book a long time ago, photocopied it, and stuck it in a folder of \u201crecipes to try\u201d where it sat for ages, so I can\u2019t tell you the source of the recipe.<\/div>\n
\u00a0<\/div>\n
The recipe also describes potential toppings, such as garlic or chili peppers, but I skipped this.<\/div>\n
\u00a0<\/div>\n
The 1\/2 inch thick?\u00a0 No \u2014 more like 1\/4 or 1\/8 inch thick in this recipe.\u00a0 And I\u2019m not sure about the broiler pan \u2014 maybe I\u2019ll try a pizza stone next time.\u00a0 You also have to watch this carefully or the brown spots become burnt spots.<\/div>\n
\u00a0<\/div>\n
But \u2014 yum! \u2014 it\u2019s tasty and fast, with little kneading and\u00a0virtually no bake time; the only effort was rolling them out to the right thickness.\u00a0 I\u2019ll definitely have to make this a couple more times \u2014 especially since I could only find plain yogurt in a big tub, so I have lots to use up.\u00a0 (Anyone have any other recipes using plain yogurt?)<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"Naan!<\/title>\n<meta name=\"description\" content=\" So, I'm not much of a photographer -- the above image came from google images, not my own camera. 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\u00a0 So, I\u2019m not much of a photographer \u2014 the above image came from google images, not my own camera.\u00a0 But I figured I\u2019d share the recipe I tried for the first time today, which met with approval from the whole family. \u00a0 Basic Recipe \u00a0 1 3\/4 cups unbleached self-rising flour, or all-purpose flour […]<\/p>\n","protected":false},"author":2209,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68,160],"class_list":["post-715","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cookingbaking","tag-recipes"],"yoast_head":"\n