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Directions
Preparation: 35 min › Prepare: 5 min › Ready in: 40 min
- Add all ingredients towards the bread machine and blend on Dough/Manual setting based on manufacturer's instructions. In the finish from the first kneading, press Obvious/Stop and take away dough. Let rest before hands-shaping.
- Place 33x23cm baking tray below rack of oven. Preheat oven to 260 levels C.
- On the gently floured work surface, cut dough into 4 equal pieces. Roll into balls, then having a gently floured moving pin, roll each bit right into a free-form circle about 5mm thick. Cover models having a clean tea towel and let rest for 25 minutes.
- Gently sprinkle tops with flour and unveil as thin as you possibly can. Place one to two naans face lower on baking tray and bake for a minute. They it's still white-colored although they've already a few liver spots just like a cooked flour tortilla. Remove from oven, put on a sizable plate and canopy having a clean tea towel. Continue baking remaining naans. Serve immediately, drizzled with or drizzled with clarified butter.
- To create clarified butter: Melt 4 tablespoons unsalted butter in a tiny saucepan over low heat. Skim off and discard any foam that increases to the peak, reserving the rest of the obvious, golden liquid at the end. Remove pan from heat and permit to face, then strain the clarified butter, or ghee because it is know in Indian cooking, via a fine sieve. Discard any solids.