INGREDIENTS

INSTRUCTIONS

Sift the flour into a bowl. Place milk in a small pot and warm slightly.
Remove from heat. In another bowl combine the egg, salt, sugar, baking
powder, yeast, 2 tablespoons oil, yogurt, and 5 tablespoons of warm milk.
Mix well. Pour mixture over flour and rub it in with the hands. Add 1
tablesppon of warm milk at a time to the flour, and begin kneading. Add up
to 6 tablespoons or enough so that all the flour adheres and kneads easly.
Knead well for about 10 minutes or until dough is elastic. Form into a
ball, brush with oil, cover with damp cloth, and leave in a warm place to
rise. If the temperature is above 80 degrees it should take only 2 hours.
Otherwise it may take about 3 hours. Preheat broiler to about 550 degrees.
Knead the dough again for a minute or two and divide into 6 balls. Flatten
the balls one at a time, keeping the rest covered, and stretch then and pat
them with your hands until you have a teardrop shape about 11 inches long
and 4 inches wide. Do all balls this way, placing 2 naans on each baking
sheet as you do so. Cover with moistened cloths and leave for 15 minutes in
a warm place. Remove moistened cloths. Brush the center portion of each
naan with water leaving 1/2-inch margin. Sprinkle the center portion with
the onion seeds. Place sheets under the broiler, about 2 1/2 - 3 inches
away from the heat and broil quickly for about 2 1/2 minutes on each side
or until lightly browned.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 21:31:06 -0300
From: Calvin Deiterich <cedeiter@epix.net>
NOTES : Poppy seeds may be substituted for kalonji.

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