Naan (indian flat bread)

Yield: 8 Servings

Measure Ingredient
1 cup Flour
1 pack Yeast, dry
2 teaspoons Salt
1 cup ;Water, hot
1 cup Buttermilk; or yogurt
1 \N Egg; (room temp)
2 tablespoons Oil
1 tablespoon Honey; or sugar
2½ cup Flour
\N \N Butter; melted (opt)
\N \N ;garnishes *

* If desired, you can use cornmeal or sesame or poppy seeds on the bread.

Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough.

Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a ¼-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. Submitted By FEMINA@... On MON, 20 FEB 1995 164024 GMT

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