Title: Naan
Categories: Polkadot, Faylen, Breads, Indian
Yield: 6 Pieces
4 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 Eggs
1 c Milk
4 -6 tsp ghee
Combine dry ingredients and stir well until blended. Make a shallow
well in center, drop in the eggs, and stir them into the mixture.
Stirring constantly, add the milk slowly until all ingredients are
combined. Gather the dough into a ball and place on a large baking
sheet or jelly roll pan. Knead the dough by pressing it and pushing
it forward several times.
Do until dough is smooth and can be gathered into a soft sticky ball.
Sprinkle a little flour over and under it if it sticks to your hands.
Moisten your hands with a tsp of ghee and gather the dough into a
ball and place it in a bowl. Place a towel over the bowl and let rest
in a warm place for 3 hours. Pre-heat two large ungreased baking
sheets at 450 degrees. Divide dough into 6 equal portions.
Moistening hands with ghee occasionally, flatten and form each
portion into a teardrop-shaped leaf, wide at base and tapered at the
top. Each leaf should be 6 inches long and 3 1/2 inches across at its
widest point, and 3/8 inch thick. Arrange on baking sheet and bake in
middle of oven for 6 minutes or until firm to the touch. Then broil
for a minute or so to brown the tops lightly (My note: not necessary
if using a baking stone!) Serve hot or at room temperature. Ghee is
clarified butter. You melt it and remove the solids. However, if
you're not a purist, plain melted butter can be used.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
