Indian Style Naan

Ingredients:

• 3/4 cup water
• 1/2 cup plain yogurt
• 1 egg yolk
• 1-1/2 tsp salt
• 1 Tbsp. butter or margarine
• 3-3/4 cups flour
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• 1-1/2 tsp. baking powder
• 1-1/2 tsp. bread machine or instant yeast

Topping:

• 2 tsp. melted butter or margarine, cooled slightly
• 2 tsp. sesame seeds or minced onion

Directions:

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.