Naan

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These scrumptious breads are the perfect side dish for any heart East Indian meal.

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30 min. Prep: 20 min. Cook: 10 min.

284 calories/serving (approx.)

Ingredients

3 1/3	cups	flour, unbleached all-purpose
1	each	yeast, active dry	dried, package
2	teaspoons	salt
1	teaspoon	cumin seeds	or poppy seeds
2/3	cups	yogurt, plain	plain, natural
1	cup	water	warm
2	tablespoons	butter	melted
1	x	flour, all-purpose	for rolling
1	x	vegetable oil	for cooking

Directions

Sift flour into a big bowl. Add the yeast and salt and stir in the seeds. Mix the yogurt, water and butter together and stir into the flour. Turn the dough out onto a floured board. Knead for 5 minutes. Put the dough back in the bowl, cover and let rise in a warm place until doubled in size. (2 to 4 hours depending on the warmth of the room.)

Punch down dough and knead for 1 minute. Cut it into 8 equal pieces and roll each into a ball. Sprinkle a little four on work surface and roll each ball out to an oval shape. Heat a griddle or heavy based frying pan until quite hot, brush it lightly with some oil, and cook each bread for about 3 minutes on each side. Keep the breads warm, wrapped in a clean tea towel.

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