STEPFAMILY ASSOCIATION

Naan bread
Makes 8 naan rounds

Ingredients
1/3 cup warm milk (100 degree F to 110 degree F)
2 teaspoons sugar
1 package active dry yeast
1/2 cup plain yogurt
3 tablespoons purchased ghee* or clarified butter**
1 teaspoon salt
1 teaspoon baking powder
2 cups all-purpose flour
 
Directions
1. In a medium bowl combine the milk, sugar, and yeast.
 Let stand for 5 minutes or until foamy.
Add yogurt, ghee, salt, and baking powder.
 Add flour and stir until mixture forms a ball.
2. Turn dough out onto a lightly floured surface.
Knead for 4 to 5 minutes or until dough is smooth.
 Place dough in a greased bowl, turning to coat.
Cover and let rise for 1 hour or until dough is doubled in size.
3. Determine how many 6-inch rounds will fit on your baking stone
at one time. Place baking stone on the lowest rack in the oven.
 Preheat oven to 475 degree F. Divide dough into 8 pieces; shape
into balls. Cover balls with plastic wrap and let stand for 20 minutes.
4. On a lightly floured surface, roll enough balls of dough to fit
onto baking stone into 6-inch circles.
Place dough circles on hot baking stone.
 Bake for 2 to 3 minutes or until brown.
Turn circles over. Bake for 1 to 2 minutes more or until brown and
slightly puffed. Remove naan from oven and wrap in foil to keep warm.
 Repeat with remaining dough. Serve hot.
*Note: *Ghee is an Indian version of clarified butter which is
available in specialty markets.
**Clarified Butter: Melt 1/4 cup butter over very low heat without
 stirring; cool slightly. Pour off clear top layer; discard milky
 bottom layer.