Nan (Fried Leavened Bread)

Categories: Indian | Vegetarian | Breads

Serves: 8 Servings

Ingredients:

1/2 c Yogurt
1/2 c Milk
1/2 ts Baking soda
1 ts Sugar
4 tb Butter/oleo
2 Eggs, lightly beaten
3 pk Dry yeast (1 pack=10 oz)
3 c White flour
1/2 ts Salt
1/2 ts Poppy seed

Instructions:
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually
add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with
some of the remaining butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had risen to twice its
size.

Dust hands with flour. Knead the dough again for a few mins and divide
into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake
gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy seed. Brush one side of each nan with the mixture and the other
side with warm water.

Place the warm-water side on the griddle for 1/2 minute. Remove from the
griddle and place nan under broiler for about 2 mins. Serve with curries
and tandoori dishes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip

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