INGREDIENTS

INSTRUCTIONS

Sift the flour, baking powder, and salt into a bowl. Slowly add as muxh
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 - 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. Take
one of the parts of dough and make a ball out of it. Flatten it and then
roll it 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. It will either puff up completely or partially. Now put the whole
skillet under the broiler for 1 to 1-1/2 minutes or until the puffing-up
process completes itself and there are a few reddish sopts on the naan.
Remove the naan with a spatula and cover 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 aluminum foil and
heat in a 400 F oven for 15 minutes.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 21:31:06 -0300
From: Calvin Deiterich <cedeiter@epix.net>

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