Naan
- 2 ts Dry active yeast
- 4 tb Warm milk
- 2 ts Sugar
- 1 lb Plain flour
- 1 ts Baking powder
- 1/2 ts Salt
- 2/3 c Milk
- 2/3 c Plain yoghurt; beaten
- 1 Egg; beaten
- 1 oz Ghee; melted
- Flour; for dusting
- Ghee; for greasing
- Chopped coriander leaves and
- -onion seeds; to sprinkle
Mix yeast, warm milk and sugar and leave to become frothy. Sift flour,
baking powder and salt. Make a well in the centre and add yeast mixture,
milk, yoghurt, egg and ghee. Fold in all ingredients.
Knead dough well. Tightly cover bowl and keep in a warm place until dough
doubles. To test: push a finger into the dough - it should spring back.
Roll out the dough on a floured surface.
Make each naan a tear-shape, about 10" long, 6" wide tapering to 2".
Sprinkle with coriander and onion seeds. Place on greased baking trays and
bake at 200C, 400F, Gas Mark 6.
NOTES : Traditionally, naans are baked in a tandoor or clay oven.
Flat-leaved parsley can be substituted for coriander.
Recipe by: Taste of India
Posted to TNT Recipes Digest by Helen on May
17, 1998
baking powder and salt. Make a well in the centre and add yeast mixture,
milk, yoghurt, egg and ghee. Fold in all ingredients.
Knead dough well. Tightly cover bowl and keep in a warm place until dough
doubles. To test: push a finger into the dough - it should spring back.
Roll out the dough on a floured surface.
Make each naan a tear-shape, about 10" long, 6" wide tapering to 2".
Sprinkle with coriander and onion seeds. Place on greased baking trays and
bake at 200C, 400F, Gas Mark 6.
NOTES : Traditionally, naans are baked in a tandoor or clay oven.
Flat-leaved parsley can be substituted for coriander.
Recipe by: Taste of India
Posted to TNT Recipes Digest by Helen
17, 1998
