| Recipe: | Naan |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 6 |
| Difficulty: | N/A |
| Ingredients: | 3 cup(s) flour
11 tbsp milk
1 Egg; beat en
3/4 tsp salt
2 tsp sugar
1 tsp Baking potatoes
1/2 package yeast
2 tbsp oil
4 tbsp Plain yogurt
1/4 tsp Black onion seeds(kalonji)
|
| Directions: | Sift the flour into a bowl. Place milk in a small pot and warm slightly.
Remove from heat. In another bowl combine the egg, salt, sugar, baking
powder, yeast, 2 tablespoons oil, yogurt, and 5 tablespoons of warm milk.
Mix well. Pour mixture over flour and rub it in with the hands. Add 1
tablesppon of warm milk at a time to the flour, and begin kneading. Add up
to 6 tablespoons or enough so that all the flour adheres and kneads easly.
Knead well for about 10 minutes or until dough is elastic. Form into a
ball, brush with oil, cover with damp cloth, and leave in a warm place to
rise. If the temperature is above 80 degrees it should take only 2 hours.
Otherwise it may take about 3 hours. Preheat broiler to about 550 degrees.
Knead the dough again for a minute or two and divide into 6 balls. Flatten
the balls one at a time, keeping the rest covered, and stretch then and patthem with your hands until you have a teardrop shape about 11 inches long
and 4 inches wide. Do all balls this way, placing 2 naans on each baking
sheet as you do so. Cover with moistened cloths and leave for 15 minutes ina warm place. Remove moistened cloths. Brush the center portion of each
naan with water leaving 1/2-inch margin. Sprinkle the center portion with
the onion seeds. Place sheets under the broiler, about 2 1/2 - 3 inches
away from the heat and broil quickly for about 2 1/2 minutes on each side
or until lightly browned.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 21:31:06 -0300
From: Calvin Deiterich
NOTES : Poppy seeds may be substituted for kalonji.
|
|
