This Indian flat bread is traditionally made in a clay tandoor oven but this bread machine version can also be baked in a hot domestic oven. Use pieces of warm naan to wrap seasoned grilled meats, seafood or vegetables.
1 1/2 teaspoons active dried yeast
500g bread flour
1 teaspoons salt
1/2 cup plus 1 tablespoons water
2 tablespoons clarified butter (see note)
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Add all ingredients to the bread machine and mix on Dough/Manual setting according to manufacturer's instructions. At the end of the first kneading, press Clear/Stop and remove dough. Let rest before hand-shaping.
Place 33x23cm baking tray on bottom rack of oven. Preheat oven to 260 degrees C.
On a lightly floured work surface, cut dough into 4 equal pieces. Roll into balls, then with a lightly floured rolling pin, roll each piece into a free-form circle about 5mm thick. Cover rounds with a clean tea towel and let rest for 20 minutes.
Lightly sprinkle tops with flour and roll out as thin as possible. Place 1 to 2 naans face down on baking tray and bake for 60 seconds. They will still be white although they may have a couple of brown spots like a cooked flour tortilla. Remove from oven, place on a large plate and cover with a clean tea towel. Continue baking remaining naans. Serve immediately, dipped in or drizzled with clarified butter.
To make clarified butter: Melt 4 tablespoons unsalted butter in a small saucepan over low heat. Skim off and discard any foam that rises to the top, reserving the remaining clear, golden liquid at the bottom. Remove pan from heat and allow to stand, then strain the clarified butter, or ghee as it is know in Indian cooking, through a fine sieve. Discard any solids.