INDIAN NAAN BREAD

Indian Naan Bread image

Provided by Galley Wench

Categories Breads

Time 25m

Yield 6 flatbread

Number Of Ingredients 9

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1 teaspoon active dry yeast
1/2 teaspoon sugar
1/2 cup warm water, 107 degrees F
1 1/4 cups flour, all purpose (plus more for kneading)
1/2 teaspoon salt
1/4 cup butter, plus 1 teaspooon, melted butter (still warm, NOT hot)
1 tablespoon vegetable oil
1 tablespoon melted butter
1 1/2 tablespoons mixed seeds (mixture of nigella, sesame and white poppy seeds, or any combination)

Steps:

Combine yeast and sugar in small bowl.
Add water and stir well and let rest until foamy, about 5 minutes.
Stire together the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the mixture and butter.
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
Transfer dough to flightly floured board and knead for 3 minutes.
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
Preheat oven and griddle (or baking stone) to 400 degrees F.
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
5-6 inches in diameter.
Optional: Brush tops with melted butter and sprinkle with seeds.
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
Bake until light golden brown and puffed, 8 - 10 minutes.
Remove bread and bake remaining rounds.
Serve bread hot or warm.