搭配印度咖哩，所以找到了這個做饢的食譜。

不難，但因要兩次發酵，得花點時間準備。

因我家魯蛋不喜歡蒜味，今次做的是最陽春版的Naan~

材料：

溫開水（稍燙約40度）warm water 1/2 cup

乾酵母粉 dry yeast 1 teaspoon

白細紗 white sugar 2 tablespoons

蛋 1 egg

鹽巴 salt 1 teaspoon

高筋麵粉bread flour 2 cups

奶油 butter(melted) 2 tablespoons

沙拉油 canola oil 1/2 tablspoon

做法：

1)將酵母融化於大盆中，攪拌好後靜置10分鐘。

   In a bowl dissolve yeast in warm water and let stand for 10 minutes.

2)酵母液中加入細砂糖、牛奶、蛋跟鹽巴，攪拌均勻。

   Stir in sugar, milk, egg and salt.

3)加入兩杯高筋麵粉，揉成麵團。

   Add 2 cups of bread flour and make a soft dough. 

4)將麵團移到工作台，繼續揉6至八分鐘，直到麵團呈現光滑狀。

   Move soft dough to a surface and knead for 6 to 8 minutes,

   or until the whole dough turns smooth.   

5)將麵團放回盆中，上油，

   蓋上保鮮膜，進行第一次發酵，一小時。

   Place dough  in a oiled bowl, cover with plastic wrap

   and set aside to rise about 1 hour until the dough has doubled in size.

6)取出發酵一小時的麵團，搥打出空氣，

   再揉麵數分鐘後將麵團分成六等份。

   Punch down dough and knead for few minutes.

   Divide dough into 6 pieces.

7)將分好的小等份揉成球狀，

   放回盆中蓋回保鮮膜，進行另30分的第二次發酵。

   Roll them into balls and place back to the bowl

   and cover to rise for another 30 minutes.

8)將球狀麵團揉開，擠出空氣，再將麵團桿成橢圓型。

   Knead the dough balls and push out the air,

   roll each piece out into oval shape naans.

9)烤盤鋪上鋁薄紙，將融化的奶油刷在麵皮上。（兩面都刷）

  Cover an baking sheet with foil.

  Brush the naan with melted butter. （Both side)

10)烤箱開炙烤功能，每面烤約兩分鐘，直到麵團膨起且烤到金黃即可。

    Turn the oven to broil, broil about 2 minutes on each side,

    until naan puffed and browned.

烤好，趁熱吃，果然是奶油香十足。