After searching the internet for homemade Naan recipes, Kitchenclown settled on this one, which had scores, and scores of raves. Add another one, from the clown, because it deserves every one of them. It’s absolutely delicious, especially when you serve it with the Chicken Souvlaki, a recipe posted here recently. It makes about 20 flatbreads, so unless you’re planning on feeding a crowd, or freezing them for later, you might want to cut the recipe in half.
Note: I’ve found that whenever you use yeast in a recipe, a critical part of the success of the yeast dough, is the temperature of the water and the freshness of the yeast. I strongly recommend the use of a candy thermometer to accurately gauge the temperature of the water. If the water is too hot it will kill the yeast and ensure failure. I’ve also found that heating the water to EXACTLY 110 degrees has yielded nothing but success. Also be sure to check the expiration date on the yeast package for optimum freshness. These tips should always be applied, to any yeast dough, whether it be pizza dough, focaccia, cinnamon rolls, dinner rolls, or anything you want to get a rise out of! Okay…nuff said. Now quit clowning around and get into the kitchen for some fun bread making!!!!!
2 1/4 teaspoons active dry yeast
1 cup warm water (110 degrees)
4 Tablespoons sugar
3 Tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon garlic powder
!/4 cup melted butter
! 1/2 teaspoons Zaatar seasoning
1 Tablespoon oil
Directions: Place 1 Tablespoon of the sugar into 1 cup of warm water. Add the yeast and stir to dissolve. Let sit several minutes, until the mixture starts to bubble and become frothy. Place the remaining sugar, salt, baking soda, garlic powder, milk and egg into a large bowl mix well and add the flour. Pour the bubbling yeast mixture into the flour, and mix until you have some kind of ball. Start kneading, If the dough seems too dry, add a teaspoon or so of water, if too wet a teaspoon or so of flour. Continue kneading until you have a smooth elastic ball, about 6 to 8 minutes. Pour the Tablespoon of oil into a large bowl. Place the dough ball into the oil, and rotate it, so the entire surface is covered. Cover with plastic wrap and let rise until doubled. This may take a few hours. When doubled, punch the dough down, and pinch off small pieces of dough about the size of a golf ball. .Roll into balls place them on a cookie sheet. Cover with plastic, and allow to double in size. Preheat a grillpan , cast iron skillet or comal. Grease the grillpan, Roll each ball into a thin circle and place on grill. While the first side cooks , brush the tops with the melted butter and sprinkle with the Zaatar. You may cover each one with a lid while cooking, but I didn’t find this step necessary.Devour !!!!!