Danielle requested this recipe over Facebook, but since Facebook stresses me out I am glad to have another venue through which to respond. It is the flatbread we served this alongside our Infamous Third Place Red Curry Chicken With Basil. The recipe is from My Kitchen Cafe.
Naan
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk
(These instructions are for a stand mixer, although you could do it by hand too.)
In a large bowl mix together dry ingredients: flour, salt, baking powder, sugar and yeast. In a smaller bowl combine egg, yogurt and milk. Add wet to dry and stir until fully incorporated.
Increase machine to kneading speed (2 on a KitchenAid) and knead until dough is smooth and shiny. Remove bowl from mixer, cover with a damp towel, and let rise until doubled in size, about one hour.
At 475 degrees, preheat a baking stone or heavy baking sheet on the lowest rack 30 minutes prior to baking.
When dough has risen, divide into 8 pieces and form flat ovals with your hands. They should be thin enough to measure about 6-8 inches across.
Cook two or three at a time by placing flattened dough onto hot stone and cooking 5-6 minutes, until they start to puff a little and turn brown in places. Remove from oven and serve warm.
(The original recipe says to spread with garlic butter after it comes out of the oven, but I haven't done that and neither did MKC.)
I'll take a picture next time.
This is so soft and yummy. I think you could even use it for some tasty pita bread.
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