Lacto: Naan
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Lacto: Naan
  Vegetarian    Indian    Flatbread  
Last updated 6/12/2012 1:21:36 AM. Recipe ID 53876. Report a problem with this recipe.
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      Title: Lacto: naan
 Categories: Breads
      Yield: 9 Servings
  3 3/4 c  Unbleached,all-purpose flour
      1 ts Baking powder
    1/4 ts Salt
  1 3/4 c  Plain yogurt
           Soft unsalted butter
  Sift the flour, baking powder, and salt into a bowl. Slowly add as
  much yogurt as you need to gather the flour together and make a soft,
  resilient dough. Knead for about 10 minutes and form a ball [the
  dough, not you. -S ] Put the ball in a bowl and cover the bowl with a
  damp dishcloth. Set aside in a warm place for 1 1/2 - 2 hours. Knead
  the dough again and divide into nine equal parts. Keep them covered.
  Heat a cast-ironed skillet or griddle over a lowish flame. Preheat
  the broiler. Take one of the parts of dough and make a ball out of
  it. Flatten it and then roll it out on a lightly floured surface
  until you have a round that is about 1/8 inch thick. When the skillet
  is very hot, pick up the naan and slap it onto the heated surface.
  Let it cook slowly for about 4 to 5 minutes. It will either puff up
  completely or partially. Now put the whole skillet under the broiler
  for 1 to 1 1/2 minutes or until the puffing-up process completes
  itself and there are a few reddish spots on the naan. Remove the naan
  with a spatula and brush with butter if you like. Make all of the
  naans this way, keeping them stacked and covered with a clean
  dishcloth. Serve hot. If you wish to have the naans later, wrap them
  in a plastic bag when they have cooled. Before you eat, wrap as many
  as you need in aluminum foil and heat in a 400 degree oven for 15

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Recipe ID 53876 (Apr 03, 2005)

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