Title: Naan (yeastless) India
Categories: Home Cookin,
Yield: 4
4 c flour
1 tb sugar
1 tb baking powder
1/4 ts baking soda
1/2 ts salt
2 egg
1 c milk
4 tb ghi (ghee)
In a deep bowl, combine the flour, sugar, baking powder, baking
soda and salt, and stir with a large spoon or fingers until well
mixed. Make a shallow well in the center, drop in the eggs, and
stir them into the
flour mixture. Stirring constantly, pour in the milk in a slow,
thin
stream and continue to stir until all the ingredients are well
combined.
Gather the dough into a ball and place it on a smooth, slick
surface
such as a jelly roll pan or marble slab. Knead the dough for
about 10
minutes, until the dough is smooth and can be gathered into a soft,
somewhat sticky ball. Sprinkle a little flour over and under it
from
time to time while kneading to cut down on sticking.
Moisten the hands with a teaspoon of ghi, gather the dough into a
ball,
and place it in a bowl, cover with a towel, and let the dough
rest in a
warm, draft-free place about three hours.
Slide two large ungreased baking sheets into the oven and preheat
the
oven and the pans to 450. Divide the dough into six equal portions.
Moistening the hands with ghi occasionally, flatten and form each
portion into a teardrop-shaped leaf, wide at the base and tapered
at the top. Each leaf should be about six inches long and 3-1/2"
across at its widest point, and about 3/8" thick. Arrange the
bread leaves side by side on the preheated baking sheets and bake
them in the middle of the oven for six minutes, or until they are
firm to the touch. Slide the leaves under the broiler for a
minute or so to brown the tops lightly.
