Home Bread-Bakers v113.n018.2
[Advanced]

Onion Naan

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 07 May 2013 14:34:02 -0700
v113.n018.2
* Exported from MasterCook *

                                  Onion Naan

Recipe By     :
Serving Size  : 10    Preparation Time :1:20
Categories    : Bread-Bakers Mailing List       Breads
                  Ethnic                          Low Fat
                  Want to try

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3/4           cup  whole milk
    1 1/4         ounces  active dry yeast
    1           teaspoon  sugar
    3 1/2           cups  all-purpose flour -- plus more for surface and hands
    1           teaspoon  kosher salt -- plus more
    1              small  onion -- finely chopped
    1                cup  whole-milk yogurt -- not Greek
    2        tablespoons  melted ghee -- clarified butter, or 
vegetable oil, plus more

Heat milk in a sm saucepan over med-low heat until an instant-read 
thermometer registers 100F.  Transfer to a sm bowl and whisk in yeast 
and sugar.  Let stand until foamy, about 10 min.

Whisk 3 1/2C flour and 1 ts salt in a lg bowl to blend.  Add yeast 
mixture, onion, yogurt, and 2T ghee.  Mix dough until blended but still shaggy.

Transfer dough to a lightly floured work surface.  Knead until a 
smooth dough forms, adding flour as needed (dough will be sticky), 
about 5 min.  Lightly grease another lg bowl with ghee, place dough 
in bowl, and turn to coat.  Cover either plastic wrap.  Let rise in a 
warm, draft free area until doubled in size, about 1 hr.

Punch down dough and divide into 10 places.  Using floured hands, 
roll each piece into a ball on a lighty floured surface.  Cover with 
plastic wrap; let ret 10 min.

Heat a lg cast-iron or other heavy skilet over med - high 
heat.  Lightly coat with ghee.  Working with 1 piece at a time, 
stretch dough with your hands or roll out with a rolling pin to 1/8" 
thicness.  Sprinkle  with salt.  Cook until lightly blistered, 
puffed, and cooked through, about 2 min per side.  Wrap in foil to 
keep warm until ready to serve.

Do ahead:  Naan dough can be made 4 hrs before shaping.  Cover and chill.

Serves 10

Description:
    "No tandoor oven??  Any heavy-bottom skillet will get the job done."
Source:
    "Bon Appetit, Apr 2013"
Start to Finish Time:
    "2:20"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 187 Calories; 1g Fat (5.9% 
calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 
2mg Cholesterol; 200mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.