Yield: 10 Servings
|1½ cup||Flour, unbleached|
|½ cup||Flour, whole wheat|
|1 cup||Cream, heavy|
|1½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|\N \N||--- The Bombay Palace Cookbook|
|\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