Indian Naan Bread
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/2 cup warm water (100? to 110?F on an instant-read thermometer)
- 1 1/4 cups all-purpose flour, plus more for kneading dough
- 1/2 teaspoon salt
- 1/4 cup plus 1 teaspoon clarified butter (still warm)
In a glass measuring cup, combine the yeast and sugar. Add the warm water and stir well. Let the mixture rest until foamy, 5 to 10 minutes.
Sift together the flour and salt into a large mixing bowl. Make a well in the center of the flour with clean hands and pour the yeast mixture and 1/4 cup of the clarified butter into the center. Mix together with your fingers until a smooth dough forms. The dough should be slightly sticky. You can add a small amount of extra flour if needed.
Transfer the dough to a lightly floured surface and knead for 3 minutes.
Oil a small mixing 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 clean, damp kitchen towel and let rest in a warm, draft-free place to rise until doubled in size, about 1 hour.
Position rack in center of oven and preheat the oven to 400?F. Lightly grease a large baking sheet.
Divide the dough into 6 equal pieces and transfer to a lightly floured work surface. Using a lightly floured rolling pin, gently roll each portion of dough into a circle about 5 or 6 inches in diameter.
Transfer the dough circles to the prepared baking sheet and bake until just golden brown and puffed, 12 to 15 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven. Serve immediately.
Yield: Six 5 - 6-inch flatbreads
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