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sherry gorman sherry gorman

Delicious, soft Indian flatbread

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Makes 4-6 oval breads

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Makes 4-6 oval breads


  • 2 c Bread flour
  • 1/2 t salt
  • 1 1/8 t active dry yeast
  • 3/4 c yogurt or buttermilk, room temp
  • 2 T butter, melted, or vegetable oil
  • 1 t to 1T water, as needed
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Mix by hand or on low speed until a soft ball of dough is formed. Knead for about 10 mins by hand or with mixer, until dough is smooth and elastic, Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap and let rise at room temperature for about 1 1/2hrs. Set rack in the lowest level of oven and place a pizza stone there. Meanwhile, punch down dough and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 mins. Roll out each ball of dough on a floured surface to 1/4" thick and brush with butter, sprinkle with minced scallions, seasame or poppy seeds. Place as many dough ovals will fit on the stone and bake until each oval is puffy and beginning to turn golden 6-7 minutes. Fold naan in half and place in cloth lined basket and keep covered. Continue baking remaining dough

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