Prep time: 45 min
Ready in: 3- 8 hours
Serves: 4- 8
Ingredients:
GHEE:
1/2 c. butter
NAAN:
3/4 T. yeast
1 1/2 lukewarm water
3 1/4 c. flour
1/4 tsp. salt
1/4 tsp. salt
2 T. garlic- diced
Directions:
- Turn slow cooker on to high
- Put butter in slow cooker and cook, uncovered, until there is a pleasant, almost nutty aroma and the foam that forms starts to turn brown and develops a crust
- Strain liquid, using a double folded cheesecloth
- Empty solids from cheesecloth, and strain again
- Skim any remaining solids off with a spoon
- Store in a sealed, glass jar
- Dissolve yeast in water
- Add remaining ingredients and incorporate well, until a sticky dough is formed, no kneading necessary
- Set aside, covered, for 20- 30 min
- Tear off a peach-sized ball, and transfer to a floured surface
- Shape into oblong naan, with help of rolling pin if necessary; make sure there are no holes in the naan when done shaping it
- Repeat with remaining dough
- Heat a skillet on high heat and brush with ghee
- Lower heat to medium, carefully lay down as many naan breads as will fit, and cook until browning, about 2 min
- Flip and cook another 30 seconds- 1 min
- Repeat with remaining dough
- Serve warm
*I found recipes here and here
Directions:
- Turn slow cooker on to high
- Put butter in slow cooker and cook, uncovered, until there is a pleasant, almost nutty aroma and the foam that forms starts to turn brown and develops a crust
- Strain liquid, using a double folded cheesecloth
- Empty solids from cheesecloth, and strain again
- Skim any remaining solids off with a spoon
- Store in a sealed, glass jar
- Dissolve yeast in water
- Add remaining ingredients and incorporate well, until a sticky dough is formed, no kneading necessary
- Set aside, covered, for 20- 30 min
- Tear off a peach-sized ball, and transfer to a floured surface
- Shape into oblong naan, with help of rolling pin if necessary; make sure there are no holes in the naan when done shaping it
- Repeat with remaining dough
- Heat a skillet on high heat and brush with ghee
- Lower heat to medium, carefully lay down as many naan breads as will fit, and cook until browning, about 2 min
- Flip and cook another 30 seconds- 1 min
- Repeat with remaining dough
- Serve warm
*I found recipes here and here
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