Naan recipe
4 c Flour, all purpose
450 g 5/8 c Milk or warm water
2 tb Poppy seeds
1 tb Sesame seeds
150 ml 2 tb Yogurt
1 tb Yeast,dried
1 ts Sugar
3 tb Ghee or butter
Sprinkle yeast and sugar into the hot milk or water,
leave it for 20 minutes.
Sift together flour, dalt in a large bowl, and make a well
in the centre.
Put yogurt and 2 tbsp butter in the yeast mixture.
Knead well and leave
it aside for 3-4 hours, in a warm place until doubled in size.
Punch down dough and divide into 8 balls.
Let it rest
for 10 minutes.
Roll out each ball in the shape of triangles or make a round disk.
then pull on one side to make a teardrop shape.
Mix together 1 tsp ghi or butter, poppy
seeds and sesame seeds.
Spread a little of the above mixture on each naan.
Place them on a baking tray.
Cook in a preheated oven (375F/ 190C/ gas mark
5) for 4-5 minutes until brown specks appear.
If the naan is not brown enough
then put under a preheated grill for a minute or two.
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