Title: Nan - Indian Bread
Categories: Breads, Indian
Yield: 8 Loaves
1/2 c Yogurt
1/2 c Milk
1/2 ts Baking soda
1 ts Sugar
4 tb Butter (melted and cooled)
2 Eggs (lightly beaten)
2 pk Quick-rising yeast
3 1/2 c Unbleached whiteflour
1/2 ts Salt
1/2 ts Poppy or sesame seeds
Warm the yogurt and stir in the milk until thoroughly mixed. Remove from
the heat and cool. Place the yogurt mixture in bowl for heavy-duty mixer.
(Otherwise do it by hand.) Add baking soda,sugar, 2 tbs butter, eggs, and
yeast. Mix until the yeast dissolves. Stir in the flour and salt. Using the
dough hook for your mixer, knead dough for 15-20 minutes until smooth and
elastic. Place dough on plastic board and cover with a large stainless
steel bowl. Let dough rise 2X its size. (+/_ 2 hours). Dust hands with
flour and knead dough for a couple of minutes and divide into 8 balls. Roll
each into a 10" pancake. Pull each gently to oval shape. Cover with plastic
wrap for 20 mins. Do not stack - they will stick. Heat oven to 450 deg with
clay tiles for baking or upside-down baking sheet. Mix remaining 2
tablespoons butter with poppy seeds. Flour small plywood board and place
loaf on it. Brush the top with some butter/seeds and heat. Bake just til
bubbles form and turn a bit brown. (+/_ 4 mins). Remove board and loaf.
Brush bottom of loaf lightly with water. Cover with plastic wrap until
serving.
From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff Smith
