| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Indian | 12 | Naans | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 | tb | Sugar |
| 1 1/2 | c | Plain yogurt |
| 3 | c | All-purpose flour |
| 1/4 | c | Cream of Wheat |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Water; (as needed) (up to 3/4) |
INSTRUCTIONS
Naan is a popular bread, a specialty of people living in Northern India. Traditionally baked in very hot earthen ovens, it is relatively simple to cook under the broiler. Source: " Beyond Curry: Quick and Easy Indian Cooking" by Hemalata Dandekar Mix yeast, sugar, and 1/2 cup water. Set aside. In a bowl mix flour, Cream of Wheat, oil, and yogurt. Add yeast mixture, a little at a time, adding more water as needed to make a dough similar to pizza dough. Cover and let sit in a cool oven for three to four hours. Knead on a floured surface and form into 12 equal sized balls. COOKING THE NAAN: Cover top rack of oven with aluminum foil and preheat to 550 degrees. Roll dough balls into circles, 6 inches in diameter, on a floured board. Place as many as will fit on the top rack of the oven and broil on one side for about one minute, until puffed up and golden in color. Turn over and cook for another minute until golden. Keep the door ajar while broiling so that the heating coils remain red all the time. The naan will not puff if the oven is too cool. Remove from oven and butter (margarine) the side cooked first. Stack and wrap in aluminum foil to keep warm and moist. Naan is usually a must with "Tanduri Chicken", also cooked in India in earthen ovens. Posted to JEWISH-FOOD digest Volume 98 #028 by David Fillingham <dfillingham@earthlink.net> on Jan 16, 1998
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