Ingredients
-1 package active dry yeast
-2 teaspoons sugar
-3/4 cup warm water
-1 1/2 cup all purpose flour
-1 teaspoon salt
-1/4 cup clarified butter (ghee)–see recipe in prepation
-3 tablespoons plain yogurt
-Melted butter for brushing
Preparation
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and clarified butter (ghee) (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.
Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone. (Optional: brush with melted butter).
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan immediately or store in pantry or freezer.
CLARIFIED BUTTER (Ghee) RECIPE -Melt butter at low-med until foam forms at top -Scoop foam off top
