- 6 ½ cups white flour
- 1 Tbsp baking powder
- 1 tsp fine grain sugar
- 1 tsp Spice Horizon sea salt
- 1 ¼ cups water, heated to 122 degrees F
- 1 egg, beaten
- 4 Tbsp Ghee (Indian clarified butter)
- Sift the flour, baking powder, sugar and sea salt into a large mixing bowl. Make a well in the center of the bowl.
- In a separate bowl, whisk the egg and water together until blended
- Pour the egg mixture into the well of dry ingredients. Use a wooden spoon to draw the flour from the side of the bowl into the center, until a stiff heavy dough forms.
- Shape the dough into a ball and return it to the bowl.
- Cover the bowl with a towel that has been soaked in hot water and wrung dry, tucking the ends of the towel underneath the bowl.
- Set aside and let the dough rest for about 30 minutes.
- Turn the dough ball onto a counter surface which has been brushed with melted Ghee and flatten out the dough.
- Gradually sprinkle the dough with the melted Ghee and knead the dough to work it in little by little, until it is completely incorporated.
- Shape the dough in to 10 equal parts. Roll into balls.
- Re-soak the dish towel in hot water and wring it out again, placing it over the dough balls and let rise for about one hour.
- Preheat your oven to the highest setting and place 2 baking sheets in the oven to come up to temperature with the oven.
- Using a lightly greased rolling pin, roll the dough balls into round shapes about 1/8 inch thick.
- Using a lightly oiled paper towel with melted Ghee, rub the baking sheets.
- Place the naans on the baking sheet for 5–6 minutes, or until they are golden brown and puffed up.
- When you remove the naans from the oven, brush with melted Ghee and serve hot.
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