INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 1.8mg
Sodium: 22.6mg
Potassium: 106.4mg
Carbohydrates: 27.6g
Fiber: <1g
Sugar: 3.4g
Protein: 4.9g