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Naan (indian Bread)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Indian Bread 8 Servings

INGREDIENTS

1/2 c Homemade or store bought
yogurt
1/2 c Milk
1/2 t Baking soda
1 t Sugar
4 T Butter, melted and cooled
2 Eggs, lightly beaten
2 Quick rising yeast
3 1/2 c Unbleached white flour
1/2 t Salt
1/2 t Poppy seeds or sesame seeds

INSTRUCTIONS

From: watson@rahul.net (Gary Watson)  Date: Sun, 16 Jan 1994 21:14:34
GMT I found the following recipe in  the Frugal Gourmet book, Our
Immigrant Ancestors, by Jeff Smith. The  intro has been deleted and the
directions paraphrased.  Warm yogurt and stir in milk. cool. add baking
soda, sugar, 2 tbs of  the butter, eggs and yeast. Mix by hand until
yeast dissolves.  Stir in flour and salt. knead dough for 15 to 20
minutes until smooth  and elastic. cover and allow to rise 2x in size.
Dust hands with flour and knead again for a few minutes. divide into 8
balls, roll each ball into 10 inch pancake. Pull circles to get oval
shape. cover with plastic wrap, do not stack. let rest 20 minutes.
Heat clay tiles and oven to 450 deg F.  Mix remaining butter with
seeds. flour a bread paddle and put dough on  paddle. top with
seed/butter mixture and slide onto oven tiles.  Bake until bubbles turn
golden about 4 minutes. remove and brush  bottom of loaves with water.
keep covered with plastic wrap until  ready to serve.  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 64.8mg
Sodium: 272.2mg
Potassium: 170.5mg
Carbohydrates: 45.2g
Fiber: 1.5g
Sugar: 3.6g
Protein: 9.4g


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