INGREDIENTS

INSTRUCTIONS

A flat bread from India.  Make sure your oven is well preheated.  Use
dough cycle on machine.  Remove dough from machine and divide into
Preheat oven to 500.  Roll each part into a small circle (about 8"
diameter) and place on greased pizza or other baking pan. Brush top  of
each one with melted butter and press finely chopped onion into  dough.
Bake 10-15 minutes until puffy and brown.  Sylvia's notes: Yummmmmmmy!
However, 10 minutes in MY oven turned it  almost black; 5 minutes 30
seconds (at 475, since my oven runs a  little hot) turned the nan
golden brown and perfect. Also, I rolled  it too thin at first.  They
came out much better when I didn't roll  them paper thin, more like
1/8" thin.  I put spoonsful of  Yogurt-Cucumber Salad on them; this is
the best bread I've ever  tasted for eating-food-on. However, as
delicious as it is, I doubt  I'll make it often; all the rolling and
brushing with butter and  pushing onions in is just too much work.
Donna German's note:  While traditional "Nan" has onions, try
substituting 1-2 ts lemon or orange peel, anise or fennel seeds. Just
sprinkle on top of melted butter.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 16.4mg
Sodium: 110mg
Potassium: 81.1mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 1.9g
Protein: 4.3g