Indian Recipes and Indian Cooking Tips from Bhavani’s Kitchen

Ingredients

2 cups All-purpose flour
1/2 teaspoon Salt
1 pinch Onion powder
1/2 teaspoon Sugar
3/4 pk Dry active yeast
3 tablespoons Milk
1/3 cup Plain yogurt
1/2 Beaten egg
2 teaspoons Melted butter

Instructions

• Place the flour, salt, onion powder, sugar, and yeast in a large bowl and mix well.
• Heat the milk until it is lukewarm.
• Reserve 1/2 tb of yogurt and add the rest to the milk and blend thoroughly.
• Beat the egg and set to one side. Melt the butter.
• Add the milk and yogurt mixture, the egg, and butter to the flour, and knead with your hands until a soft and springy dough is formed.
• Place the dough in a large plastic bag. Loosely seal the bag so that the dough has enough room for expansion.
• Leave in a warm place for 30-60 minutes, until doubled in size. divide the dough into 4 balls, cover them, and set aside for 10 to 15 minutes.
• Switch on the oven, and put an ungreased baking sheet into it for about 10 minutes. Remove the sheet 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 until 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 minutes, or until puffed and browned.
• Keep the naan warm in a clean dishcloth or foil package until ready to serve.

Source: Lisa Clarke, adapted from “Classic Indian Cuisine” 1995, by Rosemary Moon Here we go again. Part 3 of the Naan saga.