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Print this Recipe    Naan 17

Garlic Naan

2/3 cup warm water
1 ts dry yeast
1 ts sugar
2 cups plain flour
1 ts salt
2 Tbsp ghee (Clarified Butter)
2 Tbsp gArlic butter
2 Tbsp yogurt
2 ts Kalonji (black onion seeds)

Dissolve yeast and sugar in the water stirring lightly. Let it
stand in the bowl for 10 minutes or so.

Sift the flour then add it and the salt in a large bowl. The throw
in the yeast water, half of the ghee and all of the yogurt. Mix
until it's a soft dough then knead it for a bit with a little bit
of flour (just enough to keep it from sticking). When it's really
smooth, put it aside in a greased bowl, cover it with a small towel
and let it rise for about 1.5 hours or until it's doubled.

Beat the dough down then knead it again with a little bit of flour
for about 5 minutes. Then just select how big you want the naan
then roll it into small tortilla like shapes. The hard part.
Cooking

Cover an oven tray with foil and cover it lightly with some Crisco
or other type of cooking grease. Put it under your grill (Hottest
setting possible) and cook it until it starts to brown and bubble.
When it starts to bubble and brown, pull it out quickly and brush
it with garlic butter and sprinkle some of the Onion Seeds on
it...then put it back and grill for about another 30 seconds.

If you don't have a grill, you can trying pan frying it in a pan
with garlic butter or ghee to keep it from sticking. This is
actually more like Bhatura (which I like better anyway) but not
quite as greasy or deep fried. But it you have a grill, then that's
definitely the way to go or if you can build yourself a Tandoori
Oven, you'll be set :)

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