Naan, an Indian dishes plate. When first I laid eyes on this type of bread, I initially thought "wrinkly". Now I cannot entirely determine when naan was first created, but I would like to think that it is the grandmother of all breads. I will happily carry along its wrinkly ass to any of my plates. Perhaps it will be with me even when my ass is wrinkly. You can jazz this recipe up with flavors of cumin, curry, garlic, or herbs (This makes about 12 small naan, but you can always make bigger ones).
Ingredients (makes 6 'big' naan):
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons soy milk, or regular milk
1 egg, beaten
2 teaspoons salt
4 cups bread flour (you might need to add more, depending on the flour)
2 teaspoons garlic powder (you can use minced garlic as well)
1/4 cup butter, melted
1) Dissolve yeast in a large bowl with water. Let stand for 10 minutes until frothy. Add sugar, milk, egg, salt and flour (in parts). Knead for about 10 minutes until it is a soft dough (and no longer sticky). Keep dough ball in an oiled bowl, place a damp cloth on top and let rise for 1 hour until doubled in size.
2) Punch down dough and add flavoring (garlic). Pull off golf ball sized pieces of dough and roll out in a flat oval. Place on a baking sheet, cover with damp cloth and let rise again for 30 minutes.
3) When ready to bake, lightly spread melted butter on both sides of naan. Grill each naan (2-3 minutes per side), or bake in a 350 degree oven (4 minutes or more per side). Enjoy!