Naan Bread

Directions

1. Wash hands with soap and water.
   
   
2. In a large bowl, combine yeast and sugar. Add warm water and stir. Let stand until yeast is dissolved and frothy, about 10 minutes.
   
   
3. Once frothy, whisk in oil, yogurt and egg until combined.
   
   
4. In a medium bowl, combine 1 cup flour with salt. Add yeast mixture and stir until well combined. Continue adding flour, 1/2 cup at a time, until you can no longer stir it with a spoon, about 1 to 1 1/2 cups total.
   
   
5. Turn dough out onto a lightly floured surface and knead for 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. Avoid adding excess flour as you knead, as this can make the dough too dry and stiff.
   
   
6. Transfer dough to a bowl, loosely cover and let it rise until it doubles in size, about 1 hour. Wash hands after handling raw dough.
   
   
7. Punch down dough. Pinch off small handfuls of dough about size of a golf ball. Roll each ball out until they are about 1/4 inch thick or approximately 6 inches in diameter. Wash hands after handling raw dough.
   
   
8. Heat a large, heavy bottomed skillet over medium heat. Brush one side of rolled out dough with melted butter. Add to skillet, butter side down. Cook until puffy and lightly browned, about 3 minutes. Brush uncooked side with melted butter and flip. Cook until browned, about 3 minutes. Repeat with remaining dough. 

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!