Naan #3

Yield: 6 servings

Measure Ingredient
¾ teaspoon Yeast
1½ cup Flour +
1 tablespoon Flour
¾ teaspoon Sugar
¼ teaspoon Salt
2 tablespoons Butter
\N \N Date: 22 Jan 94 Submitted By DALE SHIPP On
1 tablespoon Butter
⅜ cup Yogurt
¼ cup Water
¼ teaspoon Cumin seeds
2 tablespoons Onions, chopped



A flat bread from India. Make sure your oven is well preheated.

Use dough cycle on machine. Remove dough from machine and divide into 6 parts.

Preheat oven to 500. Roll each part into a small circle (about 8" diameter) and place on greased pizza or other baking pan. Brush top of each one with melted butter. Sprinkle finely chopped onion onto dough. Note: Place piece of waxed paper on top of the circle and with rolling pin, roll onions into dough. Bake 10-15 minutes until puffy and brown.

Sylvia's notes: Yummmmmmmy! However, 10 minutes in MY oven turned it almost black; 5 minutes 30 seconds (at 475, since my oven runs a little hot) turned the nan golden brown and perfect. Also, I rolled it too thin at first. They came out much better when I didn't roll them paper thin, more like ⅛" thin. I put spoonsful of Yogurt-Cucumber Salad on them; this is the best bread I've ever tasted for eating-food-on. However, as delicious as it is, I doubt I'll make it often; all the rolling and brushing with butter and pushing onions in is just too much work.

Donna German's note: While traditional "Nan" has onions, try substituting 1-2 ts lemon or orange peel, anise or fennel seeds. Just sprinkle on top of melted butter.

Source: _The Bread Machine Newsletter_ by Donna German, Vol⅒ No. 1 Posted on GEnie by L.SHOGREN1 [NorCal Linda], Sun Oct 11, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@... From: Sylvia Steiger 08-28-95

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