| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Indian |
Bread, Indian |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Dry active yeast |
| 4 |
tb |
Warm milk |
| 2 |
ts |
Sugar |
| 1 |
lb |
Plain flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Milk |
| 2/3 |
c |
Plain yoghurt; beaten |
| 1 |
|
Egg; beaten |
| 1 |
oz |
Ghee; melted |
|
|
Flour; for dusting |
|
|
Ghee; for greasing |
|
|
Chopped coriander leaves and onion seeds; to sprinkle |
INSTRUCTIONS
Mix yeast, warm milk and sugar and leave to become frothy. Sift flour,
baking powder and salt. Make a well in the centre and add yeast mixture,
milk, yoghurt, egg and ghee. Fold in all ingredients.
Knead dough well. Tightly cover bowl and keep in a warm place until dough
doubles. To test: push a finger into the dough - it should spring back.
Roll out the dough on a floured surface.
Make each naan a tear-shape, about 10" long, 6" wide tapering to 2".
Sprinkle with coriander and onion seeds. Place on greased baking trays and
bake at 200C, 400F, Gas Mark 6.
NOTES : Traditionally, naans are baked in a tandoor or clay oven.
Flat-leaved parsley can be substituted for coriander.
Recipe by: Taste of India
Posted to TNT Recipes Digest by Helen <helen@hippo.prestel.co.uk> on May
17, 1998
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