Leavened Flat Bread Cooked in Clay Oven, Nepali Style
- 4 cups all-purpose flour, sifted
- 4 tablespoons melted butter
- 1/2 cup warm milk
- 1/2 cup yogurt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Warm water as needed
In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt. Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for 30 minutes. Knead the dough again for another five minutes. Divide the dough into three-inch balls. Roll out the dough balls into eight-inch circles. Cover with plastic wrap.
Brush naans with melted butter and place in the hot clay oven farther from the open fire. Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown. Do not over bake naans. Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF. You can also season naans with garlic, herbs, and other spices. Serve hot with vegetable or meat preparations.