INGREDIENTS

INSTRUCTIONS

Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough
(like pizza), and knead 10-15 minutes. Add 2 ounces of oil or melted butter
and knead again for 5-8 minutes. Form into a ball, cover with a damp cloth
and let rise in a warm place until double in size. When the dough is ready,
a finger pressed in the dough will make an impression. This will take from
1-2 hours, depending on temperature and humidity. Divide the dough into
8-10 balls. Dipping your fingers into the bowl of oil or butter, lightly
pat each ball to coat with fat. Cover again with a damp cloth and let rest
for 15 minutes. Meanwhile, preheat the oven to 450 F. Wet your palms with
oil or butter and pat each ball into a flat circle, making the circle
thinner in the center and a tiny bit thicker at the edge. Pull one side to
make the circle into a teardrop shape. Each naan should be about the size
of your hand. Place the naan on a cookie sheet and brush the tops with oil
or butter. Bake 10-12 minutes until the naan become puffy. To make them a
perfect golden color, place the baked naan under a broiler for a minute or
two. Serve at once.
Recipe by: The Bombay Palace Cookbook
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998

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