INGREDIENTS

INSTRUCTIONS

           CILANTRO NAAN:
This recipe is adapted from Pat Chapman's `Indian Restaurant
Cookbook'. The tanginess that usually comes from yogurt is imparted  by
lemon juice in my version.  These can be made with all white flour if
desired. Also, if you don't  have any self-raising, substitute plain
(all-purpose) flour and 1 tsp  baking powder.  In breadmaking, a
`stroke' is one repetition of the actions: squash  down dough away from
you with the heels of your hands; fold the dough  over in half towards
you; turn the dough a quarter-turn.  Makes about 3, depending on size
Put the water in a small pan and heat to hand-hot. Add the sugar and
stir to dissolve. Sprinkle on the yeast a little at a time, stirring
well in between each addition to avoid lumps. Put the pan somewhere
warm until there is froth on top of it - about 15 minutes. If no  froth
happens your yeast is dead. Mix the flours, salt and optional
flavourings in a bowl. Sprinkle over the lemon juice, then pour in  the
yeast mixture. Adding more water as necessary to make a pliable  dough,
mix it all together then knead for 100 strokes. Cover and put  in the
fridge for at least 1 hour. When ready to cook them (just  before
serving) knead for another 50 strokes, then divide into naans.  Form
into a ball then flatten into a oval about 1/2 cm (1/4 inch)  thick.
Preheat a grill (preferably gas) and place the naans on a  floured
baking sheet. Cook on both sides under the grill, until  puffed up
and=8D browned. Serve immediately, or cool and freeze.  Posted to
fatfree digest V97 #206 by "Kate L (for Cake) Pugh"
<pugh@maths.ox.ac.uk> on Sep 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 167
Calories From Fat: 42
Total Fat: 5g
Cholesterol: 0mg
Sodium: 3045.5mg
Potassium: 969.5mg
Carbohydrates: 28.9g
Fiber: 15.9g
Sugar: 5.8g
Protein: 13g