| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Grains |
Indian |
Ethnic, Bread, Biscuits & |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/4 |
c |
Plain yogurt |
| 1 |
|
Egg, slightly beaten |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Baking soda |
| 1/2 |
c |
Milk |
|
|
Ghee or vegetable oil |
|
|
Poppy seeds |
INSTRUCTIONS
Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk
to make a soft dough. Turn dough onto lightly floured surface; knead until
smooth, about 5 minutes. Place in greased bowl; turn greased side up.
Cover; let rest in warm place about 3 hours.
Divide dough in 8 equal parts. Flatten each part on lightly floured
surface, rolling it into a 6 X 4" leaf shape (round at one end, tapered at
the other) about 1/4" thick. Brush with ghee or oil; sprinkle with poppy
seeds.
Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie
sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8
minutes.
Serving Ideas : Pronounced: Non
NOTES : Humble Naan is an everyday bread, common in India, Pakistan and
central Asia.
Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #665 by
Creedenite@aol.com on Jul 11, 1997
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