Ingredients
- 2 c. All-purpose flour
- 1/2 tsp Salt
- 1 pch Onion pwdr
- 1/2 tsp Sugar
- 3/4 pkt Dry active yeast
- 3 Tbsp. Lowfat milk
- 1/3 c. Plain yogurt
- 1/2 x Beaten egg
- 2 tsp Melted butter
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Classic Indian Naan
Servings: 4
Directions
- Place the flour, salt, onion pwdr, sugar, and yeast in a large bowl and mix well. Heat the lowfat milk till it is lukewarm. Reserve 1/2 tb of yogurt and add in the rest to the lowfat milk and blend thoroughly. Beat the egg and set to one side. Heat the butter.
- Add in the lowfat milk and yogurt mix, the egg, and butter to the flour, and knead with your hands till a soft and springy dough is formed. Place the dough in a large plastic bag. Loosely seal the bag so which the dough has sufficient room for expansion.
- Leave in a hot place for 30-60 min, till doubled in size. divide the dough into 4 balls, cover them, and set aside for 10 to 15 min.
- Switch on the oven, and put an ungreased baking sheet into it for about 10 min. Remove the shet from the oven and line it with waxed paper. take one of the balls and stretch it gently to make a teardrop shape. Lay this on the baking sheet and press it gently to stretch it till about 6-7 inches in length, maintaining the teardrop shape at all times. Make the other 3 shapes similarly, and brush with the reserved yogurt. Bake on the top shelf of a 450F oven for 10-12 min, or possibly till puffed and browned.
- Keep the naan hot in a clean dishcloth or possibly foil package till ready to serve.
- Rosemary Moon
- Here we go again. Part 3 of the Naan saga. Once again I tried to make it.
- Once again it didn't come out like I have had it in restaurants. It was closer this time, but not*right*
- It came out too thick. The Naan I have had has been thin. It's had almost a greasy quality about it. What I made tonight was more like a biscuit would be. Has anyone had success making this If so, what are any hints you can give Here is the recipe I used.
- 97
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