CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs, Grains |
Indian |
Indian, Vegetarian, Breads |
8 |
Servings |
INGREDIENTS
1/2 |
c |
Yogurt |
1/2 |
c |
Milk |
1/2 |
ts |
Baking soda |
1 |
ts |
Sugar |
4 |
tb |
Butter/oleo |
2 |
|
Eggs, lightly beaten |
3 |
pk |
Dry yeast (1 pack=10 oz) |
3 |
c |
White flour |
1/2 |
ts |
Salt |
1/2 |
ts |
Poppy seed |
INSTRUCTIONS
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.
Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.
Sift together the flour and salt. Make a well in the flour and gradually
add the yogurt mixture.
Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with
some of the remaining butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had risen to twice its
size.
Dust hands with flour. Knead the dough again for a few mins and divide
into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake
gently to give it an oval shape. Cover with damp cloth 20 mins.
Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy seed. Brush one side of each nan with the mixture and the other
side with warm water.
Place the warm-water side on the griddle for 1/2 minute. Remove from the
griddle and place nan under broiler for about 2 mins. Serve with curries
and tandoori dishes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
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