| Recipe: | Naan |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 6 |
| Difficulty: | N/A |
| Ingredients: | 2 tsp Dry active yeast
4 tbsp Warm milk
2 tsp sugar
1 lb Plain flour
1 tsp baking powder
1/2 tsp salt
2/3 cup(s) Plain yoghurt; beat en
1 oz ghee ; melted
Chopped coriander leaves and onion seeds; to sprinkle
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| Directions: | Mix yeast, warm milk and sugar and leave to become frothy. Sift flour,
baking powder and salt. Make a well in the centre and add yeast mixture,
milk, yoghurt, egg and ghee. Fold in all ingredients.
Knead dough well. Tightly cover bowl and keep in a warm place until dough
doubles. To test: push a finger into the dough - it should spring back.
Roll out the dough on a floured surface.
Make each naan a tear-shape, about 10" long, 6" wide tapering to 2".
Sprinkle with coriander and onion seeds. Place on greased baking trays and
bake at 200C, 400F, Gas Mark 6.
NOTES : Traditionally, naans are baked in a tandoor or clay oven.
Flat-leaved parsley can be substituted for coriander.
Recipe by: Taste of India
Posted to TNT Recipes Digest by Helen on May
17, 1998
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