Naan (indian bread)

Yield: 8 Servings

Measure Ingredient
½ cup Homemade or store bought yogurt
½ cup Milk
½ teaspoon Baking soda
1 teaspoon Sugar
4 tablespoons Butter; melted and cooled
2 \N Eggs; lightly beaten
2 packs Quick rising yeast
3½ cup Unbleached white flour
½ teaspoon Salt
½ teaspoon Poppy seeds or sesame seeds

From: watson@... (Gary Watson)

Date: Sun, 16 Jan 1994 21:14:34 GMT I found the following recipe in the Frugal Gourmet book, Our Immigrant Ancestors, by Jeff Smith. The intro has been deleted and the directions paraphrased.

Warm yogurt and stir in milk. cool. add baking soda, sugar, 2 tbs of the butter, eggs and yeast. Mix by hand until yeast dissolves.

Stir in flour and salt. knead dough for 15 to 20 minutes until smooth and elastic. cover and allow to rise 2x in size.

Dust hands with flour and knead again for a few minutes. divide into 8 balls, roll each ball into 10 inch pancake. Pull circles to get oval shape.

cover with plastic wrap, do not stack. let rest 20 minutes.

Heat clay tiles and oven to 450 deg F.

Mix remaining butter with seeds. flour a bread paddle and put dough on paddle. top with seed/butter mixture and slide onto oven tiles.

Bake until bubbles turn golden about 4 minutes. remove and brush bottom of loaves with water. keep covered with plastic wrap until ready to serve.


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