Recipe and Photo from Susie Reuter
Naan is a delicious bread, served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread, such as hummus or artichoke dip. Naan is like pita, yet softer and larger.
- 1 package active dry yeast
- 2 teaspoons sugar
- 3/4 cup warm water
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/4 cup shortening
- 3 tablespoons plain yogurt
- 1/4 cup melted butter
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes. In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and shortening and begin to knead for 5-10 minutes until a dough forms. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat oven to 400 degrees. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up. Serve immediately or store in an air-tight plastic bag for 7 days. Also can be frozen.
