| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Indian |
Indian, Breads |
8 |
Naan |
INGREDIENTS
| 4 |
c |
Flour, all purpose;450 g |
| 5/8 |
c |
Milk; or warm water; 150 ml |
| 2 |
tb |
Yogurt |
| 1 |
tb |
Yeast,dried |
| 1 |
ts |
Sugar |
| 3 |
tb |
Ghee; or butter |
| 2 |
tb |
Poppy seeds |
| 1 |
tb |
Sesame seeds |
| 2 |
c |
Almonds; blanched finely & shredded |
|
|
White sesame seeds |
INSTRUCTIONS
VARIATION: BADAMI NAAN
Sprinkle yeast and sugar into the hot milk or water, leave it for 20
minutes. Sift together flour, dalt in a large bowl, and make a well in the
centre. Put yogurt and 2 tbsp butter in the yeast mixture. Knead well and
leave it aside for 3-4 hours, in a warm place until doubled in size. Punch
down dough and divide into 8 balls. Let it rest for 10 minutes. Roll out
each ball in the shape of traignles or make a round disk. then pull on one
side to make a teardrop shape. Mix together 1 tsp ghee or butter, poppy
seeds and sesame seeds. Spread a little of the above mixture on each naan.
Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark
5) for 4-5 minutes until brown specks appear. If the naan is not brown
enough then put under a preheated grill for a minute or two. VARIATION:
BADAMI NAAN Brush each sada naan with oil or butter before baking them.
Sprinkle almonds and white sesame seeds on the greased side of every naan.
Cook in a preheated oven, for 4-5 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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