Naan
- 3 1/3 c Unbleached flour
- 1 pk Dried yeast
- 2 ts Salt
- 1 ts Cumin seeds or poppy seeds
- 2/3 c Natural yogurt
- 1 c Warm water
- 2 tb Butter, melted
- Extra flour, for rolling
- Oil, for cooking
Sift flour into a big bowl. Add the yeast and salt and stir in the seeds.
Mix the yogurt, water and butter together and stir into the flour. Turn the
dough out onto a floured board. Knead for 5 minutes. Put the dough back in
the bowl, cover and let rise in a warm place until doubled in size. (2 to 4
hours depending on the warmth of the room) Punch down dough and knead for 1
minute. Cut it into 8 equal pieces and roll each into a ball. Sprinkle a
little four on work surface and roll each ball out to an oval shape. Heat a
griddle or heavy based frying pan until quite hot, brush it lightly with
some oil, and cook each bread for about 3 minutes on each side. Keep the
breads warm, wrapped in a clean tea towel.
Posted to MC-Recipe Digest V1 #509 by hister@juno.com (Iris E. Dunaway) on
Mar 10, 1997.
Mix the yogurt, water and butter together and stir into the flour. Turn the
dough out onto a floured board. Knead for 5 minutes. Put the dough back in
the bowl, cover and let rise in a warm place until doubled in size. (2 to 4
hours depending on the warmth of the room) Punch down dough and knead for 1
minute. Cut it into 8 equal pieces and roll each into a ball. Sprinkle a
little four on work surface and roll each ball out to an oval shape. Heat a
griddle or heavy based frying pan until quite hot, brush it lightly with
some oil, and cook each bread for about 3 minutes on each side. Keep the
breads warm, wrapped in a clean tea towel.
Posted to MC-Recipe Digest V1 #509 by hister@juno.com (Iris E. Dunaway) on
Mar 10, 1997.
