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  Recipe Home » Breads » Juji's Naan (Leavened Flat Breads)
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  Juji's Naan (Leavened Flat Breads)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
3 1/4 cup Unbleached white flour
1 tsp Baking powder
1/4 tsp Salt
1 3/4 cup Plain yogurt
Unsalted butter (optional) - softened
Instructions:
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. Put the
ball in a bowl and cover the bowl with a damp dishcloth. Set aside in
a warm place for 1-1/2 to 2 hours. Knead the dough again and divide
into nine equal parts. Keep them covered.

Heat a cast-iron skillet or griddle over a lowish flame, and preheat
the broiler.

Take one of the parts of dough and make a ball out of it. Flatten it
and then roll 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. Now put the skillet under the broiler for 1 to
1-1/2 minutes or until the puffing-up process is complete 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 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 an oven at 400 F for 15 minutes.

* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
Published in: The Herb Companion - February/March 1993 * Typed for
you by Karen Mintzias
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