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Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey

Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey is a breads madhur jaffrey recipe made with Unbleached White Flour, Baking Powder, Salt, and Plain Yogurt Unsalted Butter Softened. Serves 9. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/4 cup
• 1 tsp
• 1/4 tsp
• 1 3/4 cup

Method (preview)

1. 1

   Sift the flour, baking powder, and salt into a bowl.

2. 2

   Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough.

3. 3

   Knead for about 10 minutes and form a ball.

4. 4

   Put the ball in a bowl and cover the bowl with a damp dishcloth.

5. 5

   Set aside in a warm place for 1-1/2 to 2 hours.

6. 6

   Knead the dough again and divide into nine equal parts.

7. 7

   Keep them covered.

8. 8

   Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.

9. 9

   Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick.

10. 10

    When the skillet is very hot, pick up the naan and slap it onto the heated surface.

11. 11

    Let it cook slowly for about 4 to 5 minutes.

12. 12

    Remove the naan with a spatula and brush with butter if you like.

13. 13

    Make all the naans this way, keeping them stacked and covered with a clean dishcloth.

14. 14

    Serve hot.

15. 15

    If you wish to have the naans later, wrap them in a plastic bag when they have cooled.

16. 16

    Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 minutes.

17. 17

    MC formatted and busted by Martha Hicks 4/98