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- 1/3 cup warm milk (100 degree F to 110 degree F)
- 2 teaspoons sugar
- 1 packageactive dry yeast
- 1/2 cup plain yogurt
- 3 tablespoons purchased ghee* or clarified butter**
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
1. In a medium bowl combine the milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball.
2. Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until dough is doubled in size.
3. Determine how many 6-inch rounds will fit on your baking stone at one time. Place baking stone on the lowest rack in the oven. Preheat oven to 475 degree F. Divide dough into 8 pieces; shape into balls. Cover balls with plastic wrap and let stand for 20 minutes.
4. On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6-inch circles. Place dough circles on hot baking stone. Bake for 2 to 3 minutes or until brown. Turn circles over. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot. Makes 8 naan rounds.
- *Ghee is an Indian version of clarified butter which is available in specialty markets.
- Melt 1/4 cup butter over very low heat without stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.
- cal. (kcal) 172,
- Fat, total (g) 6,
- chol. (mg) 1,
- carb. (g) 25,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 4,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 359,
- Potassium (mg) 101,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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