Mix all the dry ingredients well. Mix the egg, yogurt, and melted butter. Stir this into the dry ingredients, cutting it in until it is like very coarse cornmeal. Gradually mix in the milk until you have a nice dough, soft but still workable. Knead it very well, about 5 minutes. Let it rest, covered, in a warm place for 2 hours. Don't skip this step as it develops the flavor.
While the dough is developing, make the filling. Saute the onions in butter until soft and starting to brown. Add all the spices and stir, continuing to cook, for 3 or 4 minutes. Allow to cool a bit before filling the na'an, and drain very well.
Knead the dough 2 or 3 minutes. Divide it into 6 equal pieces. Flouring your work surface and the rolling pin, roll the dough into ovals, very thin. Top half of each oval with some of the filling, making sure you leave a margin of dough all around. Fold the dough over the filling, and pinch the edges tight. Very carefully use your hands or the rolling pin and flatten each bread. Brush the baking sheet with butter, and each side of each loaf with a bit of the butter you drained off the onion.
To make without the filling, simply omit that step. Roll each "loaf" out until about 1/4 of an inch thick, brush with melted butter on both sides, and bake.
By Copasetic 1 from North Royalton, OH
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic.
Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Source: All Recipes
By Hester from Chesterfield, MI
Begin by sprinkling a baking sheet with cornmeal. Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber. Select Dough Cycle.
Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Divide the dough into 8 pieces and roll into balls. Cover and let rest for 10 minutes. Gently stretch into a teardrop shape about 1/4 inch (5 mm) thick. Cover and let rest for 15 minutes.
Topping: Brush the dough with melted butter. Sprinkle with sesame seeds or minced onion.
Bake in preheated oven for 8 to 10 minutes, or until the naan is lightly browned and sounds hollow when tapped on the bottom.
Variation: Grill on the barbecue over medium-high heat, directly on the grill rack, with the lid closed, for 3 to 4 minutes per side.
Source: 300 best Bread Machine Recipes by Donna Washburn and Heather Butt
By Vivian P.
I recently made another Indian dish called Chickpea Masala. What better to go with it than naan bread. My mom have found a recipe awhile back that she wanted to try so we decided to make it. It was so delicious!