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Eating in the Golden Isles: rosemary Naan

Eating in the Golden Isles

Onion Naan

Heat in Saucepan until 100 degrees
3/3 c. whole milk
Transfer to bowl and add
1/4 ounce dry yeast
1 tsp sugar
Let stand until foamy, about 10 min.
whisk in
3 1/2 c. flour
1 tsp salt
Add and Mix util blended but shaggy
Yeast mixture
1 small onion finely chopped
1 c. yogurt
2 tbsp. melted ghee
Transfer to work surface
Keand until smooth, 5 min.
Grease large bowl and place in and turn
Let rise in draft free area until doubled, about 1 hr.
Punch down and divide into 10 pieces
Roll into balls
Cover with plastic, let rest 10 minutes.

Heat skillet, medium
Lightly coat with ghee
Stretch dough 1/8 inch thickness
sprinkle with salt
Cook 2 min each side.

Option: chop fresh rosemary and knead into dough. 
These heat up easily on the grill for further meals. 

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