Naan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (.25 ounce) package active dry yeast1 c warm water1/4 c white sugar3 T milk1 egg, beaten2 t salt4 c bread flour2 t minced garlic 1/4 c (approx) extra virgin olive oil
In a medium size glass bowl, dissolve yeast in warm water. Set this bowl inside a larger bowl containing hot water. Let stand about 10 minutes, until frothy. Transfer frothy yeast mixture to a large bowl and stir in sugar, milk, egg, salt, and enough flour to make a soft dough (it will take about 4 cups). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a glass bowl well oiled with olive oil. Cover with a damp cloth, and set inside a warmed oven. Let it rise 1 hour or until the dough has doubled in volume.
Punch down dough, and knead in garlic. Cut the dough in half by pulling it apart and place on a cookie sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
Take one roll of the dough and pull it apart into two. Slightly flour a cutting board and roll the dough out to about a 1/2 inch thickness. Brush top with a little olive oil and cook in preheated fry pan on medium-low flame for 2 to 3 minutes, or until puffy and lightly browned. Brush the uncooked side with olive oil and turn over. Cook another 2-3 minutes until brown. You may need to flip one more time to make sure it is cooked through, but do not flip too much. Be careful not to burn.
Continue the process with the other three portions of dough.
Serving Size: 1/2 round
Number of Servings: 8
Recipe submitted by SparkPeople user BRISTOL64.
Punch down dough, and knead in garlic. Cut the dough in half by pulling it apart and place on a cookie sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
Take one roll of the dough and pull it apart into two. Slightly flour a cutting board and roll the dough out to about a 1/2 inch thickness. Brush top with a little olive oil and cook in preheated fry pan on medium-low flame for 2 to 3 minutes, or until puffy and lightly browned. Brush the uncooked side with olive oil and turn over. Cook another 2-3 minutes until brown. You may need to flip one more time to make sure it is cooked through, but do not flip too much. Be careful not to burn.
Continue the process with the other three portions of dough.
Serving Size: 1/2 round
Number of Servings: 8
Recipe submitted by SparkPeople user BRISTOL64.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 8.2 g
- Cholesterol: 23.2 mg
- Sodium: 595.5 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 1.8 g
- Protein: 7.8 g
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