Yield: 6 Servings
|⅔ cup||Hot milk (115 degrees)|
|2 teaspoons||Dry yeast|
|3¾ cup||Unbleached all-purpose flour|
|1 teaspoon||Baking powder|
|2 tablespoons||Vegetable oil (I prefer clarified butter or ghee as the Indians say)|
Date: Tue, 13 Feb 96 10:50:44 EST submitted by: PoohBearMe@...
Mix together the milk, 1 tsp. sugar and the yeast. Sift together flour, salt, baking powder. Add remaining sugar, yeast mixture, butter, yogurt, and egg. Knead dough for ten minutes. brush with butter and let rise for 1 hour. Preheat your oven to the hottest temp.( Indian people bake this bread in a Tandoor oven which get very hot-600 degrees or more) and preheat your heaviest tray with it. Punch down and knead again. Divide into 6 portions and roll flat. As you roll out each naan, put it on the tray and bake in oven for about three minutes or so. The first time I made these, my oven broke so I made them on my gas grill with the chicken I was making and they came out great! They had a nice , slightly smoky flavor.
This recipe came from Madhur Jaffrey's Indian Cooking . You could find it in your local library- it's a very good cookbook.
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .