| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Indian |
Breads, Indian, Dough, B.b.q., Grilled |
1 |
Batch |
INGREDIENTS
| 1 |
tb |
ACTIVE DRY YEAST |
| 1 1/2 |
c |
WARM WATER |
| 5 |
ts |
SUGAR |
| 2 |
tb |
(SCANT) BEATEN EGG |
| 2 |
tb |
MELTED BUTTER OR VEG. OIL |
| 3/4 |
c |
HEAVY OR 15% CREAM,ROOM TEMP |
| 1/4 |
c |
MILK, ROOM TEMP. |
| 2 |
c |
BREAD FLOUR |
| 4 |
c |
UNBLEACHED,ALL-PURPOSE FLOUR |
| 2 1/2 |
ts |
BAKING POWDER |
| 1/2 |
ts |
BAKING SODA |
| 1 3/4 |
ts |
SALT |
INSTRUCTIONS
~1) IN LARGE MIXING BOWL, FITTED WITH A DOUGH HOOK (OR USE BREAD MACHINE),
WHISK TOGETHER THE YEAST, WATER & 1 TSP. OF THE SUGAR. WHISK IN REMAINING
SUGAR, EGG & OIL, THEN STIR IN CREAM & MILK & MOST OF THE FLOUR (RESERVE 1
CUP), BAKING POWDER & SALT. STIR TO MAKE A SOFT DOUGH. -2) ATTACH DOUGH
HOOK (OR KNEAD BY HAND), AND KNEAD TO MAKE A SOFT, SUPPLE DOUGH, ADDING
MORE FLOUR (IT PROBABLY WILL USE THE 6 CUPS CALLED FOR), AS REQUIRED, 10-15
MINS. ~3) PLACE IN A LIGHTLY OILED PLASTIC BAG & LET REST IN A WARM PLACE
UNTIL DOUBLED, OR REFRIDGERATE OVERNIGHT. IF REFRIDGERATED, ALLOW TO COME
TO ROOM TEMP. BEFORE USING (BREAD WILL RISE AS IT WARMS). ~4)
ALTERNATIVELY, KEEP DOUGH REFRIDGERATED FOR UP TO 4 DAYS. BREAK DOUGH OFF
IN PIECES AROUND THE SIZE OF A GRAPEFRUIT. LET REST A MINUTE, THEN ROLL
INTO ROUNDS ABOUT THE SIZE OF A HAND, THEN GENTLY STRETCH LENGTHWISE &
SIDEWAYS TO MAKE A TEARDROP-SHAPED SLAB OF BREAD. CONTINUE WITH REMAIING
DOUGH. ~5) PLACE DOUGH SLABS ON COOKIE SHEETS AND COVER WITH A TEA TOWEL;
ALLOW TO REST 10-15 MINS. ~6) PREHEAT GAS GRILL TO HOTTEST TEMPERATURE
(ABOUT 500*F). THROW SOME NAAN SLABS ON GRILL AND PUT COVER DOWN. BAKE
UNTIL DOUGH PUFFS UP , AROUND 3-5 MINS. USING TONGS, TURN OVER BREAD TO
COOK OTHER SIDE, ABOUT 3-4 MINS. DOUGH MAY LOOK UNEVENLY SCORCHED IN PARTS,
BUT THAT'S O.K. SERVE IMMEDIATELY, OR COVER WITH FOIL & KEEP WARM.
Posted to MM-Recipes Digest by "Michael M. Miller" <millfam@cynetfl.com>
on Nov 19, 1998
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