Naan is the very popular flat-bread found all over the sub-continent and is usually eaten with kababs and tandoori meats. This is not a traditional Bengali item but has become ubiquitous in all the kabab houses.
- 1 1/2 pkg active dry yeast
- 1 tsp sugar
- 4 1/4 cups all purpose flour
- 1 1/2 tsp salt
- 1/2 cup yogurt
- 1 lightly beaten egg
- 5 tbsp melted ghee
- 2 tbsp poppy or sesame seeds (optional)
- Put yeast, sugar and 5 tbsp water in small bowl. Stir. Let stand about 5 minutes until foamy.
- Sift flour and salt into large bowl. Make a well in center.
- Add egg and yogurt to yeast mixture. Add 5 tbsp warm water. Stir and pour into the well in the flour. Stir from center until mixed to a smooth batter.
- Stir in ghee.
- Knead on board 15-20 minutes or about 2 minutes in food processor. Dough should be elastic but not sticky.
- Put in covered bowl and allow to rise until double (about one hour).
- Divide ball into eight pieces. Knead each lightly, flatten ball, pull into an oval forming a sort of pear shape.
- Put on baking sheet(s), cover with damp cloth, allow to rise about 15 minutes.
- Brush with ghee and sprinkle with seeds. (Optional)
- Bake in pre-heated 450F degree oven for 8-10 minutes until golden brown.