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Juji’s Naan (leavened Flat Breads)

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CATEGORY CUISINE TAG YIELD
Indian Breads, Indian 9 Loaves

INGREDIENTS

3 1/4 c Unbleached white flour
1 t Baking powder
1/4 t Salt
1 3/4 c Plain yogurt
Unsalted butter, optional
softened

INSTRUCTIONS

Sift the flour, baking powder, and salt into a bowl. Slowly add as
much yogurt as you need to gather the flour together and make a soft,
resilient dough. Knead for about 10 minutes and form a ball. Put the
ball in a bowl and cover the bowl with a damp dishcloth. Set aside in
a warm place for 1-1/2 to 2 hours. Knead the dough again and divide
into nine equal parts. Keep them covered.  Heat a cast-iron skillet or
griddle over a lowish flame, and preheat  the broiler.  Take one of the
parts of dough and make a ball out of it. Flatten it  and then roll out
on a lightly floured surface until you have a round  that is about 1/8
inch thick. When the skillet is very hot, pick up  the naan and slap it
onto the heated surface.  Let it cook slowly for  about 4 to 5 minutes.
Now put the skillet under the broiler for 1 to  1-1/2 minutes or until
the puffing-up process is complete and there  are a few reddish spots
on the naan.  Remove the naan with a spatula  and brush with butter if
you like.  Make all the naans this way,  keeping them stacked and
covered with a clean dishcloth.  Serve hot.  If you wish to have the
naans later, wrap them in a plastic bag when  they have cooled.  Before
you eat, wrap as many as you need in  aluminum foil and heat in an oven
at 400 F for 15 minutes.  Source: World-of-the-East Vegetarian Cooking
- by Madhur Jaffrey *  Published in: The Herb Companion -
February/March 1993 * Typed for  you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 285
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 30mg
Sodium: 154.4mg
Potassium: 162.9mg
Carbohydrates: 37.9g
Fiber: 1.2g
Sugar: 3.5g
Protein: 7.3g


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