Naan
A soft Indian flatbread traditionally baked in red-hot tandoor ovens
Ingredients
Directions
In a large mixing bowl, COMBINE the flour, salt and yeast.
ADD the butter and buttermilk; ADD water as needed to reach proper consistency.
MIX at low speed until a soft ball of dough is formed; KNEAD by hand or on medium speed with dough hook until dough is smooth and elastic, about 10 minutes.
TRANSFER the dough to an oiled bowl; TURN it over once to coat; COVER with plastic wrap; let RISE at room temperature for about 1 1/2 hours.
PUNCH the dough down; DIVIDE equally into four pieces.
ROLL the dough into balls; COVER; let REST for 10 minutes.
PLACE a baking stone or inverted baking sheet in the oven; PREHEAT to 475F.
ROLL out each ball of dough into a 9-inch oval, about 1/4-inch thick.
BRUSH tops with melted butter; SPRINKLE with seeds.
PLACE as many dough rounds, seed side up, as will fit on baking sheet without touching; BAKE until ovals get puffy and begin to turn golden, about 6 to 7 minutes.
REMOVE from oven; REPEAT step 10 for any remaining dough ovals.
COVER; KEEP warm for serving.