Naan

Total Time: 2 hrs Preparation Time: 25 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 2 1/2 cups warm water
• 2 teaspoons active dry yeast
• 6 cups all-purpose flour
• 1 tablespoon salt

Recipe

• 1 in a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
• 2 add 3 cups of the flour, a cup at a time.
• 3 stir, using a wooden spoon, in one direction for 1 minute.
• 4 sprinkle mixture with salt.
• 5 add remaining flour, a cup at a time, stirring after each addition.
• 6 stop adding flour after the dough is stiff (you might not want to use it all).
• 7 turn the dough out onto a lightly floured surface.
• 8 knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
• 9 shape the dough into a ball and put in a well-oiled bowl.
• 10 cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
• 11 place baking stone in center of oven.
• 12 preheat oven to 500 degrees f.
• 13 deflate dough and divide into 4 equal pieces.
• 14 flatten each piece into an 8 x 6-inch oval.
• 15 let rest for 10 minutes.
• 16 wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
• 17 you want it to be really thin.
• 18 holes are ok.
• 19 transfer bread to baking stone.
• 20 bake until bread is golden on top and brown and crusty on the bottom.
• 21 (5 minutes or so).
• 22 repeat with remaining dough.
• 23 naan is best eaten the same day its made.