Next time I make them...I think I'll add the dry ingredients to the wet instead of the way the recipe indicated...that way I will have a better handle on the dryness of things. The first time I make a recipe...I follow it to the letter and make notes... but, next time.... I make my own adjustments....
The flavour and texture turned out wonderful...but, I think it might just work better with a teensy bit less flour than they called for and be a bit easier to make it smoother... a smoother looking chunk of bread is all I want from this recipe......see how it is creased here and there? ...not like the picture in the book...which by the way is BREAD by Christine Ingram and Jennie Shapter ..... could be the weather...the elevation...whatever... but, next time..a bit less flour initially might just do it.
2 cups unbleached white bread flour
1/2 tsp. salt
1 1/2 ounce fresh yeast (I used about 1 1/2 tsp active dry yeast)
4 TBSP lukewarm milk
1 TBSP vegetable oil
2 TBSP plain yogurt
2 - 3 tablespoons melted ghee or butter; for brushing.
Sift flour and salt together into a large bowl. In smaller bowl, cream the yeast with the milk. Set aside for 15 minutes. (I just sprinkled my yeast on the milk, stirred it in.. ... it foamed up nicely after about 15 )...
Add the yeast mixture, oil, yogurt and egg to the flour and mix to a soft dough.
Turn out onto lightly floured surface and knead for about 10 minutes until smooth and elastic. (My dough initially seemed a bit dry to me, but eventually didn't feel too bad).. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in warm place, for 45 minutes, or until double in bulk.
Preheat oven to 450F. Place baking sheet in oven to heat also. Turn dough out onto lightly floured surface .. punch down. Divide into 3 equal pieces and shape into balls. Cover two of the balls with oiled plastic wrap and roll out the third into a teardrop shape about 10 inches long, 5 inches wide and with a thickness of about 1/4 to 1/3 of an inch.
Place Naan on hot baking sheets and bake for 3 - 4 minutes or until puffed up.
Then place under hot broiler for a few seconds or until the top browns slightly.
Wrap Naan in a dish towel to keep warm while rolling out and cooking the remaining naan. Brush with melted ghee or butter and serve warm.
Makes 3 Naan.