| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Plain flour |
| 1 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Oil |
| 1/3 |
c |
Natural yoghurt |
| 1 |
|
Egg lightly beaten |
| 2 |
tb |
Water |
|
|
Ghee for frying |
INSTRUCTIONS
Sift flour, baking powder and salt into a mixing bowl. Make a well in the
centre and pour in oil, yoghurt, egg and water. Mix to a soft pliable
dough. Turn out onto a lightly floured board and knead for 5 minutes or
until smooth. Cover with a damp cloth and leave to rest for 1 hour.
Divide dough into 6 equal pieces. Form each piece into a ball and roll out
to a 16cm (just over 6 inches) diameter circle. Pull one side of the dough
out to form an elongated shape (like a teardrop).
Heat a small amount of ghee in a large, heavy based fry-pan. When hot,
place naan one at a time in pan and cook over moderate heat for 2 minutes
or until underside is golden. Turn over and cook second side until puffed
and golden.
Makes six
Posted to bbq-digest V5 #056
From: mick@real.com.au (mick)
Date: Thu, 9 Jan 1997 09:48:50 +1100
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