Yield: 8 naan
|4 cups||Flour, all purpose;450 g|
|⅝ cup||Milk; or warm water; 150 ml|
|3 tablespoons||Ghee; or butter|
|2 tablespoons||Poppy seeds|
|1 tablespoon||Sesame seeds|
|2 cups||Almonds; blanched finely & shredded|
|\N \N||White sesame seeds|
VARIATION: BADAMI NAAN
Leavened bread of Northern India (Uttar Paresh) Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. Sift together flour, dalt in a large bowl, and make a well in the centre. Put yogurt and 2 tbsp butter in the yeast mixture.
Knead well and leave it aside for 3-4 hours, in a warm place until doubled in size.
Punch down dough and divide into 8 balls. Let it rest for 10 minutes.
Roll out each ball in the shape of traignles or make a round disk.
then pull on one side to make a teardrop shape. Mix together 1 tsp ghee or butter, poppy seeds and sesame seeds. Spread a little of the above mixture on each naan. Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark 5) for 4-5 minutes until brown specks appear. If the naan is not brown enough then put under a preheated grill for a minute or two.
Variation: Badami Naan Brush each sada naan with oil or butter before baking them. Sprinkle almonds and white sesame seeds on the greased side of every naan. Cook in a preheated ove, for 4-5 minutes.
MAKES:8 SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay posted by Anne MacLellan, not tested yet. From: Anne Maclellan Date: 22 Jan 94
Submitted By DALE SHIPP On 07-16-95