Naan (Indian Flat Bread)

Course : Curry
Source:
Serves: 8
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Ingredients:

2 cups all-purpose flour
1/4 cup plain yogurt
1 large egg -- slightly beaten
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup milk
1 Cup ghee or vegetable oil
1 teaspoon poppy seeds
 

Preparation / Directions:

Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place about 3 hours. Divide dough in 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 X 4" leaf shape (round at one end, tapered at the other) about 1/4" thick. Brush with ghee or oil; sprinkle with poppy seeds. Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8 minutes. Serving Ideas : Pronounced: Non


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