| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Indian | Breads, Indian, Vegetarian | 8 | Servings |
INGREDIENTS
| 1/2 | c | Yogurt |
| 1/2 | c | Milk |
| 1/2 | t | Baking soda |
| 1 | t | Sugar |
| 4 | T | Butter/oleo |
| 2 | Eggs, lightly beaten | |
| 3 | Dry yeast, 1 pack=10 oz | |
| 3 | c | White flour |
| 1/2 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 48.6mg
Sodium: 260.6mg
Potassium: 125.9mg
Carbohydrates: 38.2g
Fiber: 1.3g
Sugar: 2.6g
Protein: 7.8g