Naan (Indian Flat Bread)
breads, indian
1 cup flour
1 pkg yeast, dry
2 teaspoon salt
1 cup ; water, hot
1 cup buttermilk; or yogurt
1 egg; (room temp)
2 tablespoon oil
1 tablespoon honey; or sugar
2 1/2 cup flour
1 butter; melted (opt)
1 ; 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
Yield: 8 servings