Classic indian naan
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Classic indian naan
  Indian  
Last updated 6/12/2012 1:16:48 AM. Recipe ID 46850. Report a problem with this recipe.
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      Title: Classic indian naan
 Categories: Polkadot, Lisa, Breads, Indian
      Yield: 4 Servings
 
      2 c  All-purpose flour
    1/2 ts Salt
      1 pn Onion powder
    1/2 ts Sugar
    3/4 pk Dry active yeast
      3 tb Milk
    1/3 c  Plain yogurt
    1/2    Beaten egg
      2 ts Melted butter
 
  Place the flour, salt, onion powder, sugar, and yeast in a large bowl
  and mix well.  Heat the milk until it is lukewarm.  Reserve 1/2 tb of
  yogurt and add the rest to the milk and blend thoroughly.  Beat the
  egg and set to one side.  Melt the butter.
  
  Add the milk and yogurt mixture, the egg, and butter to the flour, and
  knead with your hands until a soft and springy dough is formed.
  Place the dough in a large plastic bag.  Loosely seal the bag so that
  the dough has enough room for expansion.
  
  Leave in a warm place for 30-60 minutes, until doubled in size.
  divide the dough into 4 balls, cover them, and set aside for 10 to 15
  minutes.
  
  Switch on the oven, and put an ungreased baking sheet into it for
  about 10 minutes.  Remove the shet from the oven and line it with
  waxed paper. take one of the balls and stretch it gently to make a
  teardrop shape. Lay this on the baking sheet and press it gently to
  stretch it until about 6-7 inches in length, maintaining the teardrop
  shape at all times. Make the other 3 shapes similarly, and brush with
  the reserved yogurt. Bake on the top shelf of a 450F oven for 10-12
  minutes, or until puffed and browned. Keep the naan warm in a clean
  dishcloth or foil package until ready to serve.
  




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Recipe ID 46850 (Apr 03, 2005)

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