Naan

Naan is an West Indian (the dot kind) bread. Although it would be originally made in a tandoor oven over fire by Indian ladies, (as seen in the picture) you can make it at home in a frying pan. Cast-iron would probably work better than how mine turned out with a Teflon pan. And if anyone wants wedding/shower present ideas, a 10" and/or 12" cast-iron pan(s) are sorely lacking in our kitchen.

Naan is used with Indian dishes (such as curry). Also, this recipe would make a great pizza crust, or...can be used for dipping in all kinds of sauces and dips. In fact, I'm eatting some leftovers right now by dipping them in a bit of balsamic vinegar. (don't use crappy balsamic vinegar...click here for more info)

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten

2 1/2 teaspoons salt
4 1/2 cups bread flour
1/4 cup butter, melted

DIRECTIONS:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill or skillet to high heat.
4. Just before grilling, roll or flatten one ball of dough out into a thin disc, aprox. 6" across. Lightly oil grill. Place dough on grill, 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.