Naan #2

10 Servings

Ingredients

Quantity Ingredient
1½ cup Flour; unbleached
½ cup Flour; whole wheat
4 Egg
1 cup Cream; heavy
1 tablespoon Salt
1½ teaspoon Baking powder
¼ teaspoon Baking soda
Ghi

Directions

Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes. Form into a ball, cover with a damp cloth and let rise in a warm place until double in size. When the dough is ready, a finger pressed in the dough will make an impression. This will take from 1-2 hours, depending on temperature and humidity. Divide the dough into 8-10 balls. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes. Meanwhile, preheat the oven to 450 F. Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge. Pull one side to make the circle into a teardrop shape. Each naan should be about the size of your hand. Place the naan on a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes until the naan become puffy. To make them a perfect golden color, place the baked naan under a broiler for a minute or two. Serve at once.

Recipe by: The Bombay Palace Cookbook Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 05, 1998

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