Saturday, January 28, 2012

Nann- Indian Bread

1 cup warm water plus 2 TBS warm milk (I heat it in the microwave for 1 minute)
2  TBS sugar (I perfer honey)
1 1/2 tsp yeast
1 egg beaten
3 cups flour
1 TBS butter or shortening (I perfer using 2TBS milled fax seed)
1 tsp salt

Pour the warm milk into a mixing bowl, add the honey (barley mixing it in, you do not want the milk to cool), and sprinkle the yeast on top.

While the yeast is activting, gather your ingredients. When the yeast is foamy in appearance; add the egg, flour, butter, and salt. Mix until the dough is smooth. The dough may appear a little sticky, do not add any more flour.

Allow the dough to rise for 30 minutes in a warm location (an oven that was heated to 200, and then turned off works great.)

Punch down the dough, and knead into a bread into four round balls.

Optional: knead in 1 cup of grilled onions or sauteed garlic.

Roll the balls out flat.

Pace the ball on a hot skillet and cook for about 4 minutes (until golden)

Flip the naan over and cook for an additional 4 minutes (until golden)

Brush the naan with butter.

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