Recipe - Nan (Fried Leavened Bread)

One half cup Yogurt
One half cup Milk
One half teaspoon Baking soda
1 teaspoon Sugar
4 tablespoon Butter/oleo
2 Eggs, lightly beaten
3 pack Dry yeast (1 pack=10 oz)
3 cup White flour
One half teaspoon Salt
One half teaspoon Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually
add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with
some of the remaining butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had risen to twice its
size.

Dust hands with flour. Knead the dough again for a few mins and divide
into 8 balls. Roll each ball into a 10in pancake. Pull each pancake
gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy seed. Brush one side of each nan with the mixture and the other
side with warm water.

Place the warmwater side on the griddle for One half minute. Remove from the
griddle and place nan under broiler for about 2 mins. Serve with curries
and tandoori dishes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip