Naan #1
- 1 c Flour
- 1 pk Yeast; dry
- 2 ts Salt
- 1 c Water; hot
- 1 c Buttermilk; or yogurt
- 1 Egg; (room temp)
- 2 tb Oil
- 1 tb Honey; or sugar
- 2 1/2 c Flour
- Ghee; (clarified butter)
- Garnishes *
* If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water,
buttermilk, egg, oil and honey. Beat until smooth with an electric mixer.
Stir in enough remaining flour to form a soft, sticky dough. Turn onto a
floured surface, continue to work in flour until dough is stiff enough to
knead. Knead until smooth and elastic, but still soft (3 to 5 minutes).
Place in an oiled bowl; turning once to coat top of dough. Cover; let rise
until double in bulk (about 45 minutes). Punch dough down. Shape into 16
equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick
round. If desired, brush with melted butter and sprinkle with garnishes.
Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE:
There is no second rising in this recipe so that you get flat loaves.
Recipe by: Time-Life Foods of the World Indian Cooking
Posted to recipelu-digest by Sharon Raghavachary on
Feb 06, 1998
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water,
buttermilk, egg, oil and honey. Beat until smooth with an electric mixer.
Stir in enough remaining flour to form a soft, sticky dough. Turn onto a
floured surface, continue to work in flour until dough is stiff enough to
knead. Knead until smooth and elastic, but still soft (3 to 5 minutes).
Place in an oiled bowl; turning once to coat top of dough. Cover; let rise
until double in bulk (about 45 minutes). Punch dough down. Shape into 16
equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick
round. If desired, brush with melted butter and sprinkle with garnishes.
Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE:
There is no second rising in this recipe so that you get flat loaves.
Recipe by: Time-Life Foods of the World Indian Cooking
Posted to recipelu-digest by Sharon Raghavachary
Feb 06, 1998
