Naan Dippers By Patricia Dooley Ingredients 1 1/2 tsp granulated sugar 2 Tbsp hot water 1/2 tsp active dry

1/3 cup warm milk 1/2 cup Greek yogurt

2 cups all purpose 1/8 tsp salt 3/4 tsp baking powder 1/2 tsp baking soda

Melted butter for brushing finished

Preparation 1. In a small bowl, dissolve the sugar in the hot water. Add the yeast and stir until yeast is dissolved. Let rest for 10 minutes (or until bubbly). 2. While waiting on the yeast to proof, mix the warm milk and Greek yogurt together. 3. Mix all the dry ingredients into a medium bowl. I love these. They are simple and tasty. I have made 4. When the yeast has proofed, add it to the prepared these thick to dip in homemade hummus and thin to use milk mixture. Then pour the milk/yeast mixture into with Tikka Masala. All you need is a cast iron skillet or the flour mixture and stir just until the starts other heavy skillet or griddle that won’t get ruined from to come together. high, dry heat. 5. Use your hands to knead the dough until it forms a nice and soft, but slightly sticky, ball. The butter can be flavored with garlic or other spices. The 6. Place the dough in a bowl and cover with a wet spices can also be added directly to the dough instead. towel or plastic wrap and place in a warm area for 1 hour to rest and rise. 7. Divide the rested dough into 36 pieces (for naan dippers, 18 for large thin dough for dinners) 8. Roll out each piece of dough into a thin oval shape. Yeast While rolling out, heat up a cast iron skillet to • Proofing or activating the yeast--This ensures the medium high heat. Do NOT grease skillet. Place the yeast is not dead. rolled dough onto the HOT skillet and let it cook for • Active dry yeast needs to be proofed before 20-30 seconds. You should see bubbling. Flip and adding to flour because it has larger granules. allow to cook another 20-30 seconds. Lower the • Instant yeast is added straight to the flour, heat if the dough pieces start to burn. Raise the without proofing because they are fine granules. heat if it is taking more than 30 seconds to bubble and brown. Remove the finished pieces and lightly brush with butter. Continue until done. 9. Serve warm or at room temperature with hummus or a meal!