Naan
- 4 c All purpose flour
- 1 ts Baking powder
- 1/2 ts Baking powder
- Salt to taste
- 1 Egg; beaten
- 6 tb Plain yogurt
- 3 tb Butter or ghee; melted
- 1 c Milk; about
- 1 tb Poppy seeds
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 17 Aug 93 10:31:24 +0200
From: greg@colossus.central.sun.com (Greg Richter)
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in
enough milk to make a soft dough. Cover with a damp cloth and place in a
warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F
and place a pizza stone in my oven)
Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long.
If you must use a baking sheet, grease it and brush the underside of the
bread with water. Brush the other side with butter and sprinkle with poppy
seeds
Bake 6 to 10 minutes until puffy and golden brown. (This is where the
stone makes a difference)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Tue, 17 Aug 93 10:31:24 +0200
From: greg@colossus.central.sun.com (Greg Richter)
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in
enough milk to make a soft dough. Cover with a damp cloth and place in a
warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F
and place a pizza stone in my oven)
Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long.
If you must use a baking sheet, grease it and brush the underside of the
bread with water. Brush the other side with butter and sprinkle with poppy
seeds
Bake 6 to 10 minutes until puffy and golden brown. (This is where the
stone makes a difference)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
