So, imagine my surprise when I got a call from Chloe and MiMi not long before she went back to school. Chloe had requested Indian food for dinner and they were inviting me for naan and butter chicken. Now, I had a slow cooker full of dinner that would be ready to go after work, but I thought back and started counting up all of the times I had been invited somewhere for homemade naan. I got to one. This was the only time that had ever happened, so I knew I had better take advantage.
I picked up the little man after work and we headed over for our feast. We got there in time to watch Chloe and MiMi finish making the naan and put the last few touches on the butter chicken. The yellow rice was ready to go and we were hungry! Who would have thought my littlest sister would inspire a food first for me?! She needs to come home more often ;-)
1 (.25 oz) package active dry yeast
1 cup warm water
1/4 cup sugar
3 T milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
1/4 cup butter
- In a large bowl, sprinkle the yeast over the warm water. Set aside while you gather up your ingredients. Once yeast is frothy, stir in sugar, milk, egg, salt and 4 cups of flour. Keep adding flour until you get a soft dough. Knead on a lightly floured surface until smooth, about 5 minutes.
- Place in an oiled bowl and cover with a damp cloth. Let rise until doubled in volume, about 1 hour.
- Punch dough down. Pinch off golf ball sized pieces of dough and roll into balls. Place on a tray and cover again with the damp towel. Allow to double in size, about 45 minutes.
- While the dough is rising, preheat the oven (preferably with large cast iron pans in it) to 450.
- Roll a couple of balls out into thin circles. Place on hot pan. Flip after 2-3 minutes and cook for another 2-3 minutes. Brush both sides with butter. Repeat until desired number of naan are cooked.