Recipe - Naan (Leavened Oven-Baked Bread)

2 cup Allpurpose flour
One fourth cup Plain yogurt
1 Egg, slightly beaten
1 One half teaspoon Baking powder
1 teaspoon Sugar
One fourth teaspoon Salt
1/8 teaspoon Baking soda
One half cup Milk
Ghee or vegetable oil
Poppy seeds

Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk
to make a soft dough. Turn dough onto lightly floured surface; knead until
smooth, about 5 minutes. Place in greased bowl; turn greased side up.
Cover; let rest in warm place about 3 hours.

Divide dough in 8 equal parts. Flatten each part on lightly floured
surface, rolling it into a 6 X 4" leaf shape (round at one end, tapered at
the other) about 1/4" thick. Brush with ghee or oil; sprinkle with poppy
seeds.

Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie
sheets from oven; place breads on hot cookie sheets. Bake until firm, 68
minutes.

Serving Ideas : Pronounced: Non

NOTES : Humble Naan is an everyday bread, common in India, Pakistan and
central Asia.
Recipe by: New International Cookbook Posted to MCRecipe Digest V1 #665 by
Creedenite@aol.com on Jul 11, 1997