|
indian Flat Bread (naan — India, Pakistan And Central Asia) 2 Cups All-purpose Flour
1/4 Cup Plain Yogurt
1 Egg, Slightly Beaten
1 1/2 Teaspoons Baking Powder
1 Teaspoon Granulated Sugar
1/4 Teaspoon Salt
1/8 Teaspoon Baking Soda
1/2 Cup Milk
ghee Or Vegetable Oil
poppy Seed mix All Ingredients Except Milk, Ghee And Poppy Seed. Stir In Enough Milk To Make A Soft Dough. Turn Dough Onto Lightly Floured Surface; Knead Until Smooth, About 5 Minutes. Place In Greased Bowl; Turn Greased Side Up. Cover; Let Rest In Warm Place 3 Hours. divide Dough Into 6 Or 8 Equal Parts. Flatten Each Part On Lightly Floured Surface, Rolling It Into A 6 X 4-inch Leaf Shape (round At One End, Tapered At The Other) About 1/4-inch Thick. Brush With Ghee; Sprinkle With Poppy Seed. place 2 Cookie Sheets In Oven; Heat Oven To 450 Degrees F. Remove Cookie Sheets From Oven; Place Breads On Hot Cookie Sheets. Bake Until Firm, 6 To 8 Minutes. |
|
