Naan

Naan

1 c flour

1 pk dry yeast

2 ts salt

1 c hot water

1 c buttermilk, or yogurt

1 egg, (room temp)

2 T ghee

1 T honey or sugar

2 1/2 c flour

melted (opt) ghee

If desired, you can use cornmeal or sesame or poppy seeds on the bread.Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl, turning once to coat top of dough. Cover, let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.