Author: UGESHWAR RAO
serves: makes 6-8 medium naan breads
1 teaspoon active dry yeast
1 cup warm milk
2 tablespoons suger
1 teaspoon salt 2 1/2 cup all purpose flour
1/3 cup olive oil ( approximately)
in a large bowl,dissolve the yeast, salt and suger in warm milk, let stand about 10 minutes, until frothy.
stir enough flour to make a soft dough, about 2 1/2 cups. use a food processor, or knead by hand for about 5 minutes on a lightly floured surface, or until smooth. place the dough in an oiled bowl, cover with a plastic wrap, and let it rise for 1 hour, until dough has doubled in volume.
flatten the dough with your hands and pinch off 8 small handfuls dough about the size of a golf balls. roll into balls, and place on a trey. cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
roll one ball of dough out into a thin circle. lightly oil a cast iron pan. place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. turn over and brush cooked side with butter, or olive oil. continue cooking until nicely browned, another 2 minutes.