Naan

Directions

Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10 to 15 minutes.

Add 2 ounces of oil or melted butter and knead again for 5 to 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 to 2 hours, depending on temperature and humidity.

Divide the dough into 8 to 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℉ (230℃).

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 nan 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 to 12 minutes until the nan become puffy.

To make them a perfect golden color, place the baked nan under a broiler for a minute or two.

Serve at once.