Recipe - Nan

BREAD
One half tablespoon Yeast
3 cup Flour
One half tablespoon Sugar
One half teaspoon Salt
2 tablespoon Butter
Three fourths cup Yogurt
One half cup Water

TOPPING
4 tablespoon Butter
4 tablespoon Onions, chopped

A flat bread from India. Make sure your oven is well preheated.

Use dough cycle on machine. Remove dough from machine and divide into 12
parts.

Preheat oven to 500. Roll each part into a small circle (about 8"
diameter) and place on greased pizza or other baking pan. Brush top of each
one with melted butter and press finely chopped onion into dough. Bake
1015 minutes until puffy and brown.

Sylvia's notes: Yummmmmmmy! However, 10 minutes in MY oven turned it
almost black; 5 minutes 30 seconds (at 475, since my oven runs a little
hot) turned the nan golden brown and perfect. Also, I rolled it too thin at
first. They came out much better when I didn't roll them paper thin, more
like 1/8" thin. I put spoonsful of YogurtCucumber Salad on them; this is
the best bread I've ever tasted for eatingfoodon. However, as delicious
as it is, I doubt I'll make it often; all the rolling and brushing with
butter and pushing onions in is just too much work.

Donna German's note: While traditional "Nan" has onions, try substituting
12 teaspoon lemon or orange peel, anise or fennel seeds. Just sprinkle on top of
melted butter.

Source: _The Bread Machine Newsletter_ by Donna German, Vol.1 No. 1

Posted on GEnie by L.SHOGREN1 [NorCal Linda], Sun Oct 11, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Reposted
by Dale & Gail Shipp