Naan

I think it was the last time I posted about making Indian Butter Chicken that my cousin Camille (hi Camille!) commented something like:

"You should try making your own naan!  I promise you won't regret it!"

Well, I did it.  And I did not regret it.

Seriously, it was the best naan EVER!  Better than any naan from a restaurant we have ever had.  And it wasn't hard at all!  It takes about an hour and a half to rise, but other than that is really fast to make.  I served it with the good ol' Indian Butter Chicken, and Glenn and I thought we'd died and gone to heaven.  And maybe Violet thought that too, because she chowed down on the naan as well.

And the best part is, there are leftovers for lunch today!

Here is the recipe:

Naan

• 1/2 (.25 ounce) package active dry yeast
• 1/2 cup warm water
• 2 tablespoons white sugar
• 1 tablespoon and 1-1/2 teaspoons milk
• 1 egg
• 1 teaspoon salt
• 2-1/4 cups bread flour
• 
  
• 2 tablespoons butter, melted

1.  Let the yeast wake up in the warm water.  Add the other ingredients besides the melted butter.  Knead for a while.  Let it rise in the bowl for an hour.

2.  Roll the dough into six balls, and let them rise for half an hour.

3.  Roll out a dough ball and put it in a hot, oiled skillet.  Brush the top with melted butter.  Flip it when the bottom is light golden brown.