Naan Bread
INGREDIENTS:
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Annapurna All-Purpose Flour: 2 cups
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Active Dry Yeast: 1 teaspoon
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Sugar: 2 teaspoons
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Plain Yogurt: 3 tablespoons
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Salt: 1 teaspoon
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Baking Powder: 0.12 teaspoon
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Extra-Virgin Olive Oil: 2 tablespoons
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Melted Butter: For slathering on the finished naans.
PREPARATION:
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Combine Annapurna All Purpose flour, salt, and yeast in a bowl.
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Add yogurt, butter, and water, and knead until a smooth and elastic dough ball forms1
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Drizzle the dough ball with oil, turn it so it is coated with oil and it does not stick to the bowl, and cover with a damp cloth or plastic wrap.
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Allow the dough to rise until it has doubled in size in about 1 – 2 hours.
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Divide the dough into balls and roll each one out into a thin circle.
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Cook each naan on a hot skillet until bubbles form on the surface, and it turns a pale golden color, then flip and cook the other side.
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Brush each cooked naan with melted butter