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Homemade Naan Bread
by
Anissa Ferguson
Calificación: 4.0
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.%20The%20best%20part%20is%20I%20used%20a%20grill%20and%20didn't%20turn%20my%20oven%20on%20;)%3C/p%3E%3Cp%3ENaan%20(Indian%20Flatbread)%3C/p%3E%3Cp%3EPour%20the%20milk%20into%20a%20liquid%20measure%20and%20heat%20in%20the%20microwave%20until%20warm%20to%20the%20touch%20(about%20110%20degrees%20F%20on%20an%20instant-read%20thermometer).%20If%20using%20active%20dry%20yeast,%20mix%20the%20sugar%20and%20yeast%20into%20the%20milk%20and%20let%20it%20sit%20for%204-5%20minutes%20until%20the%20mixture%20is%20foamy%20and%20the%20yeast%20has%20activated.%20Once%20the%20yeast/milk%20mixture%20is%20foamy,%20pour%20the%20mixture%20into%20a%20large%20bowl%20or%20the%20bowl%20of%20a%20stand%20mixer%20and%20add%20the%20salt%20and%202%201/2%20cups%20of%20the%20flour%20(proceed%20with%20the%20second%20paragraph%20of%20the%20recipe).%20If%20using%20instant%20yeast,%20pour%20the%20warm%20milk%20into%20a%20large%20bowl%20or%20the%20bowl%20of%20an%20electric%20stand%20mixer.%20Add%20the%20sugar,%20instant%20yeast,%20salt%20and%202%201/2%20cups%20of%20the%20flour.%20Proceed%20as%20directed%20below.%3C/p%3E%3Cp%3EMix%20well%20to%20combine.%20Continue%20adding%20flour%20gradually%20in%20small%20amounts,%20until%20a%20soft%20dough%20is%20formed%20that%20cleans%20the%20sides%20of%20the%20bowl.%20Knead%20the%20dough%20by%20mixer%20or%20hand%20until%20it%20is%20smooth%20and%20elastic,%20about%203-5%20minutes%20in%20the%20mixer%20or%2010%20minutes%20by%20hand.%3C/p%3E%3Cp%3EPlace%20the%20dough%20in%20a%20lightly%20greased%20bowl%20and%20let%20it%20rest%20at%20room%20temperature,%20covered%20lightly%20with%20greased%20plastic%20wrap,%20for%20about%202%20hours.%3C/p%3E%3Cp%3EAfter%20the%20dough%20has%20rested,%20turn%20it%20onto%20a%20lightly%20floured%20surface%20)%20and%20divide%20the%20dough%20into%2012%20equal%20pieces,%20rounding%20each%20into%20a%20ball%20shape.%20Cover%20the%20pieces%20with%20a%20towel%20and%20let%20them%20rest%20for%2030%20minutes.%20While%20the%20dough%20rests,%20preheat%20your%20oven%20to%20500%20degrees%20F%20and%20place%20a%20pizza%20stone%20on%20the%20bottom%20rack%20of%20the%20oven.%20(If%20you%20don't%20have%20a%20pizza%20stone,%20try%20grilling%20the%20dough%20on%20a%20lightly%20oiled%20outdoor%20grill%20or%20use%20a%20hot%20griddle%20to%20bake%20the%20naan%20-%20you'll%20have%20to%20experiment%20with%20cooking%20times%20I%20cooked%20mine%20at%20375*%20on%20a%20griddle%20and%20it%20took%20about%202%20minutes.)%3C/p%3E%3Cp%3EOnce%20the%20dough%20has%20rested%20for%2030%20minutes,%20one%20by%20one,%20roll%20each%20piece%20into%20a%20circle%20about%206-8%20inches%20wide,%20depending%20on%20how%20thin%20or%20thick%20you%20want%20your%20naan.%20Lay%20the%20circle%20of%20dough%20on%20the%20hot%20pizza%20stone%20and%20spritz%20lightly%20with%20water.%20Close%20the%20oven%20and%20bake%20the%20naan%20for%202-4%20minutes,%20until%20it%20is%20lightly%20puffed%20(some%20pieces%20will%20puff%20more%20than%20others)%20and%20brown%20spots%20begin%20to%20appear%20on%20the%20top.%20Remove%20the%20naan%20from%20the%20baking%20stone%20and%20place%20on%20a%20cooling%20rack.%20Brush%20lightly%20with%20melted%20butter.%20Stack%20the%20hot%20naan%20on%20top%20of%20each%20other%20as%20it%20comes%20out%20of%20the%20oven.%20Cover%20with%20a%20towel%20and%20let%20the%20naan%20cool%20completely%20or%20serve%20warm.%3C/p%3E){kind=link}