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Naan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
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3 1/3 cups unbleached flour
1 packet dried yeast
2 teaspoons salt
1 teaspoon cumin seeds or poppy seeds
2/3 cup natural yogurt
1 cup warm water
2 tablespoons butter -- melted
extra flour, for rolling
oil, for cooking
Sift flour into a big bowl. Add the yeast and salt and stir in the
seeds. Mix the yogurt, water and butter together and stir into the flour.
Turn the dough out onto a floured board. Knead for 5 minutes. Put the
dough back in the bowl, cover and let rise in a warm place until doubled
in size. (2 to 4 hours depending on the warmth of the room) Punch down
dough and knead for 1 minute. Cut it into 8 equal pieces and roll each
into a ball. Sprinkle a little four on work surface and roll each ball
out to an oval shape. Heat a griddle or heavy based frying pan until
quite hot, brush it lightly with some oil, and cook each bread for about
3 minutes on each side. Keep the breads warm, wrapped in a clean tea
towel.
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