Naan Bread

.5 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP)
.25 cup (8 fl oz) Water, tap
1.5 tsp Organic cane sugar
.03 cup Nut milk, almond cashew, silk vanilla
.25 tsp Onion powder
.25 tsp Garlic powder
0.5 tsp MORTON Sea Salt, Fine Salt
1 cup Bread Flour - Unbleached, King Arthur Flour (by SWEETMAMAHARR)

1. In a large bowl, dissolve yeast in warm water. Let it stand for 10
minutes, until bubbly. If it does not bubble, that’s OK, the yeast
will rise during the broiling phase.
2. Add Sugar, Milk, Onion Powder, Garlic Powder, Salt. Add Bread
Flour until soft, then put it on a floured surface. Knead for 6-8
minutes or till smooth.
3. Lightly oil a separate bowl and place Naan dough in the bowl,
covered with damp cloth and set aside. Let the dough rise for
about one hour or until dough is dough has risen, about double
(again, if the dough does not rise, its OK, but you might have an
old yeast – it will still make a lot of Naan).
4. After rising, punch down the dough and break off chunks, and
roll into balls. Cover with towel and allow to rise thirty minutes.
5. Use hands or a rolling pin, make ¼ inch ovals or circles and place on
ungreased baking sheet, and brush Olive Oil on each disc, placing the
Naan on the highest shelf in the oven on the Broil setting, about 2-3
minutes.
6. Once the Naan has risen, right before it gets several brown spots on
them, remove them from the oven and brush Olive Oil on the last side.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user WHITESTONE144.