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Print this Recipe    Naan 18

Naan

2 cups bread flour
1/2 teaspoon salt
1 1/4 teaspoon yeast
2 tablespoons margarine, melted
3/4 cup yogurt
1 tablespoon water, as needed

Combine bread flour, salt and yeast in a mixing bowl. Add the rest
of the ingredients. Mix by hand or on low speed until a soft ball
of dough is formed. Knead for about 10 minutes by hand until the
dough is smooth and elastic.

Transfer the dough to an oiled bowl and turn it over to coat.
Cover and let rise at room temperature or warmer for about 1 1/2
hours. Punch the dough down and divide equally into 4 pieces.
Roll into balls, cover, and let rest for 10 minutes.

Place baking stone or inverted baking sheet into the oven and
preheat to 475 degrees. Roll out each ball of dough into an oval
8 to 10 inches long and 1/4 inch thick. Place the dough directly
onto the baking stone or sheet and bake until each oval gets puffy
and just begins to turn golden, about 6 to 7 minutes. Remove from
the oven and bake the remaining dough.

4 servings

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