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 Pub date
2007-12-31

Classic Indian Naan Recipes

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Serving Size: 4
Cuisine: Indian
Main Ingredient: Grains
Categories: Milk, Onion, Butter, Indian, Breads, Lisa, Polkadot

-= 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 shet 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.  Once again I tried to make it.  Once again it didnt come out like I have had it in restaurants. It was  closer this time, but not *right*    It came out too thick.  The Naan I have had has been thin.  Its had almost  a greasy quality about it.  What I made tonight was more like a biscuit  would be.  Has anyone had success making this?  If so, what are any hints  you can give?  Here is the recipe I used.    * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers!    Posted by LISA on 10-10-95    Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1,  97



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