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LOCATION: Recipes >> Indian >> Naan 15

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1 1/2 cups flour, unbleached
1/2 cup flour, whole wheat
4 eggs
1 cup heavy cream
1 T salt
1 1/2 teaspoons baking powder
1/4 teaspoons baking soda

Mix flours, eggs, cream, salt, baking powder, and soda to make a
soft dough (like pizza), and knead 10-15 minutes. Add 2 ounces of
oil or melted butter and knead again for 5-8 minutes. Form into a
ball, cover with a damp cloth and let rise in a warm place until
double in size. When the dough is ready, a finger pressed in the
dough will make an impression. This will take from 1-2 hours,
depending on temperature and humidity.

Divide the dough into 8-10 balls. Dipping your fingers into the
bowl of oil or butter, lightly pat each ball to coat with fat.
Cover again with a damp cloth and let rest for 15 minutes. Meanwhile,
preheat the oven to 450 F. Wet your palms with oil or butter and
pat each ball into a flat circle, making the circle thinner in the
center and a tiny bit thicker at the edge. Pull one side to make
the circle into a teardrop shape. Each naan should be about the
size of your hand. Place the naan on a cookie sheet and brush the
tops with oil or butter. Bake 10-12 minutes until the naan become
puffy. To make them a perfect golden color, place the baked naan
under a broiler for a minute or two. Serve at once.


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