April 16, 2007


5 oz hot milk
5 oz nonfat, plain yogurt
4 cups flour
2 tablespoons olive oil
2 teaspoons sugar
2 teaspoons dry yeast
1 teaspoon baking powder
1/2 teaspoon salt
1 egg

Meanwhile, stir the yeast into the milk and 1 teaspoon of the sugar. Allow to sit 15 minutes or until frothy. In a large bowl, whisk together flour, salt, remaining sugar and baking powder. Stir in the yeast mixture, egg, yogurt and the oil. Mix to form a round ball of dough. Knead in flour until the dough is only slightly sticky but no longer sticks to kneading surface. Place in a bowl, cover with a towel or plastic wrap and allow to sit for 60 minutes or until the dough has doubled in bulk. Beat the dough down and allow to rise a second time for 45 minutes. Meanwhile, place a baking or pizza stone in your oven. Preheat the oven to the highest temperature possible. After the 45 minutes have gone by, roll a ball of dough out to the desired size and quickly slap it on the hot pizza stone. Cook for 3 minutes (checking after 2). It should be puffed up and just starting to turn golden. Remove bread from stone and drop it on a broiler pan. Broil for 30 seconds until golden brown. Repeat with the remaining dough.
Serve immediately. Store any extra in a air tight container and eat with 24 hours for best flavor.

My thoughts:

My husband made a curry and this naan the other day for dinner. I have no idea why we haven't made naan before. We have let years of naan making opportunities slip by! It was beyond delicious and really easy. It was great with the curry and the next day with a little olive oil drizzled on it. Next we're going to try to make some stuffed naan.

In other news:
My site was nominated for Best Food Blog! and voting is open now. You can vote for more than one blog in a category, so there are lots to choose from. Click on the button to be taken to Coconut & Lime's page. I've already been voting for my favorites.