Nan (fried leavened bread)

Yield: 8 servings

Measure Ingredient
½ cup Yogurt
½ cup Milk
½ teaspoon Baking soda
1 teaspoon Sugar
4 tablespoons Butter/oleo
2 eaches Eggs, lightly beaten
3 packs Dry yeast (1 pack=10 oz)
3 cups White flour
½ teaspoon Salt
½ teaspoon Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.

Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water.

Place the warm-water side on the griddle for ½ minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes.

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