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Print this Recipe    Naan 12

NAAN (FRIED LEAVENED BREAD)
Servings: 8

1/2 c yogurt
2 eggs, lightly beaten
1/2 c milk
3 pkgs dry yeast
1/2 ts baking soda
3 c white flour
1 ts sugar
1/2 ts salt
4 tb butter
1/2 ts poppy seeds

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.

Dust hands with flour. Knead the dough again for a few mins and
divide into 8 balls. Roll each ball into a 10-in pancake. Pull
each pancake gently to give it an oval shape. Cover with damp
cloth 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.

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