| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Indian | Veg04 | 4 | servings |
INGREDIENTS
| 12 | oz | Flour |
| 1 | ts | Salt |
| 4 | oz | Plain yogurt |
| 1/4 | pt | Milk |
| 2 | ts | Sugar |
| 1/2 | ts | Baker's yeast |
| 1 | tb | Poppy seeds |
| 2 | oz | Ghee |
| 2 | oz | Butter |
INSTRUCTIONS
Sift the flour together with the salt into a bowl and mix in the yogurt. Warm the milk slightly and stir in the sugar and the yeast. Add to the dough and continue to mix. Add a little water or flour as necessary to get the dough to the correct hard consistancy. Knead well for at least 15 minutes. Return to the bowl and cover with a damp tea towel. Put in a warm place to prove for 4-5 hours. The dough should rise to twice its original size. To cook the naan, pull off lumps of dough approximately 2-3 inches across and, using a conbination of rolling and pulling, form into elongated shapes. Put the poppy seeds into a saucer, wet the hands with a little water, pick up a few poppy seeds on your wet hands and press them into the top of the naan. Lay each naan out on a baking tray, brush with a little of the melted ghee or butter and bake in a pre-heated hot oven, 450 degrees, for about 10 minutes until the naan puff up and turn golden brown. Serve immediately, keeping the naan warm in a cloth. Per serving: 596 Calories; 29g Fat (44% calories from fat); 12g Protein; 71g Carbohydrate; 75mg Cholesterol; 682mg Sodium Recipe by: Indian Cooking, Khalid Aziz Converted by MM_Buster v2.0l.
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