Naan Bread

3 cups no bleached, all-purpose flour

1 tsp. salt

½ cup plain yogurt (room temp.)

½ cup boiling water

1 tsp. active dry yeast

2 tsp. sugar

¼ cup melted unsalted butter (more for brushing bread later)

1 large egg

(Optional. – 1 tsp. of nigella seeds or sesame or poppy)

Tools:

1 large bowl, 1 small bowl, wisk, small sauce pan, scraper, pastry brush and butter bowl, baking sheet, wooden peel, rolling pin and work surface – baking stone

1.     Make dough:

Mix flour and salt in large bowl with wisk.

In a separate bowl pour ½ cup of boiling water over yogurt – mix well.  Then add yeast and sugar to yogurt – mix with wisk.  Add egg and wisk again.

Pour liquid into flour mix until soft dough forms – wash hands. It will be sticky   - do not add more flour.  Lay on surface use vegetable oil and begin to knead (dip your fingers into the oil and knead using the oil.  Use a scraper to gather all of the dough.  Knead for at least 10 minutes.

Dough is ready to rest when smooth and elastic. It will be sticky.

Place in a clean bowl with oil coated on bowl and dough (use about ½ - 1 teaspoon of oil)

Rise until double.

Punch down in bowl and knead some more.

Cut into 8 pieces and form each piece into a nice ball.  Place on sprayed baking tray.  Cover with sprayed plastic wrap and begin to form the first piece.

Heat oven for at least 30 minutes at 550 or highest setting.

Sprinkle flour on your workspace and on your wooden peel.

With a rolling pin roll each bough ball into a 6-7 inch circle. Do not turn it over on your workspace  - only get one side rolled on flour.  Do however use a small amount of flour on your rolling pin. (light dusting)

Transfer dough to the your peel and make sure that your dough slides easily.  Brush dough with melted butter.

Take to oven on peel and slide onto baking stone and shake dough onto stone in oven.

Bake 3-4 minutes until golden and puffed up.

Remove and brush with water.  Keep warm in a cloth lined breadbasket.