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                         NAAN (INDIAN FLAT BREAD)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads                           Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        Butter -- melted (opt)
                         -- 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. Submitted By FEMINA@DELPHI.COM On MON, 20 FEB
  1995 164024 GMT
 


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