Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Ethnic: Indian Naan Bread




Source of Recipe


Jody Prival


List of Ingredients




3 cups flour
1/2 cup + 3 tbl. milk
1 beaten egg
3/4 teaspoon salt
2 teaspoons sugar
1 teaspoon baking powder
1/2 package dry yeast
2 tablespoons oil
4 tablespoons plain yogurt

Recipe




Sift the flour into a bowl. Place the milk in a small pot and warm slightly. Remove from heat. In another bowl combine the egg, salt, sugar, baking powder, yeast, 2 tablespoon oil, yogurt, and 5 tablespoon of the warm milk. Mix well. Pour mixture over flour and rub it in with the hands. Add 1 tablespoon warm milk at a time to the flour and begin kneading. Add up to 6 tablespoon or enough so that all the flour adheres and kneading is easy. Knead well for about 10 minutes or until dough is elastic. Form into a ball, brush with oil, cover with a damp cloth, and leave in a warm place to rise, 2-3 hours.

Preheat broiler to about 550¼F. Line 3 cookie sheets with aluminum foil. Brush them lightly with oil. Knead the dough again for a minute or two and divide into six balls. Flatten the balls one at a time, keeping the rest covered, and stretch them and pat them with your hands until you have a teardrop shape about 11 inches long and 4 inches wide. Do all balls this way, placing 2 naans on each baking sheet as you do so. Cover with moistened cloths and leave for 15 minutes n a warm place.

Remove moistened cloths. Brush the center portion of each naan with water, leaving a 1/2 inch margin. Sprinkle the center portion with onion flakes or poppy seeds. Place sheets under the broiler, about 2 1/2-3 inches away from the heat and broil quickly for about 2 1/2 minutes on each side or until lightly browned. Serve hot.