Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour, unbleached |
| ½ cup | Flour, whole wheat |
| 4 \N | Egg |
| 1 cup | Cream, heavy |
| 1 teaspoon | Salt |
| 1½ teaspoon | Baking powder |
| ¼ teaspoon | Baking soda |
| \N \N | Ghi |
| \N \N | --- The Bombay Palace Cookbook |
| \N \N | Stendhal |
| \N \N | per Ellen Cleary Submitted By |
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes. Form into a ball, cover with a damp cloth and let rise in a warm place until double in size. When the dough is ready, a finger pressed in the dough will make an impression. This will take from 1-2 hours, depending on temperature and humidity.
Divide the dough into 8-10 balls. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes. Meanwhile, preheat the oven to 450 degrees.
Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge. Pull one side to make the circle into a teardrop shape. Each nan should be about the size of your hand.
Place the naan on a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes until the nan become puffy. To make them a perfect golden color, place the baked nan under a broiler for a minute or two. Serve at once.
FEMINA@... On MON, 20 FEB 1995 164024 GMT