Naan (Fried Leavened Bread)
Naan, nan or noon is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. Naan is a traditional flat bread from India, while pita bread is eaten in the Mediterranean and Middle East. Pita is made with a very simple dough, using just flour, salt, yeast, and olive oil, while naan dough has ingredients like yogurt and egg that help keep it soft and fluffy.
Ingredients
- 1/2 cup Yogurt
- 1/2 cup Milk
- 1/2 tsp Baking soda
- 1 tsp Sugar
- 4 tbs Butter
- 2 ea Eggs, lightly beaten
- 3 pk Dry yeast (1 pack=10 oz)
- 3 cup White flour
- 1/2 tsp Salt
- 1/2 tsp Poppy seed
Directions
The Dough
- Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.
- Add baking soda, sugar, 2 tbs butter, eggs and dry yeast.
- Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture.
- Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter.
- Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.
Form the Na'an
- Dust your hands with flour. Knead the dough again for a few mins and divide into 8 balls.
- With a rolling pin, roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth for 20 mins.
Heat a griddle until very hot.
- Mix the remaining 2 tbs butter with poppy seed. Brush one side of each nan with the mixture and the other side with warm water.
- Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins.
Serve with curries and tandoori dishes.
