INGREDIENTS

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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