Yield: 4 Servings
|2 pounds||Strong white flour|
|2 tablespoons||Baking powder|
|2 tablespoons||Granulated sugar|
|4 tablespoons||Greek yoghurt|
|4 teaspoons||Sesame seeds|
|1 teaspoon||Onion seed|
|\N \N||Lukewarm water|
|\N \N||Little melted ghee; or corn oil|
From: gholman@... (Guy Holman)
Date: Wed, 14 Aug 1996 12:02:45 GMT The traditional and by far the best way to cook Naan bread is in a tandoor, a clay oven. However this is not exactly standard kitchen equipment so I will use a grill instead.
Put all the ingredients except the ghee or oil into a large bowl. Add water a little at a time and work it into the flour. When you have a nice lump of dough remove from the bowl and knead on a floured board until the dough is well mixed. Put the dough back into the bowl and leave in a warm place for a couple of hours to rise. It should double in size, becoming elastic and bubbly. Knock back the dough and knead it back to its original size. Divide the dough into 4 pieces, roll each into a ball, then roll each ball out on a floured surface until it is about 12" in diametre and ¼" or more in thickness. Repeat with the other balls.
Preheat the grill and cover the rack with foil. Put bread on grill and watch it carefully, as soon as brown patching appears on the surface remove from the grill. Turn it over brush with ghee or oil and put it back under the grill. Cook until sizzling, remove and serve at once.
This is truly stupendous bread!!!!!! CHILE-HEADS DIGEST V3 #073
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .