Saturday, January 27, 2007
Read more about naan here.
1 teaspoon yeast
1 cup warm water
1/4 cup sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups flour
2 teaspoons minced garlic (optional - but sooo good!)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until foamy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead until smooth, 6 to 8 minutes, on a lightly floured surface. Place dough in an oiled bowl, cover with plastic wrap, and let rise one hour, or until the dough has doubled in size.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Place a piece of mozzarella (about one-half-inch cube) in the center of the dough. Roll into balls, pinching ends together well, and place on a cookie sheet. Cover with plastic wrap and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat cast iron skillet to high heat.
Gently roll one ball of dough out into a thin circle, about 1/3 inch thick. Place dough in skillet, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from skillet, and repeat until all the naan has been cooked.