Nan(Fried Leavened Bread)
Yield
1 loafPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yogurt
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
sugar
|
|
| 4 tb |
butter
|
*
|
|
| 2 | large |
eggs
lightly beaten |
|
| 3 | packages |
yeast, active dry
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yogurt
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
sugar
|
|
|
butter
|
*
|
||
| 2 | large |
eggs
lightly beaten |
|
| 3 | packages |
yeast, active dry
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
poppy seed
|
|
Directions
Warm yogurt and stir in milk, until thoroughly mixed.
Remove from heat.
Add baking soda, sugar, 2 tablespoon 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 minutes 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 minutes and divide into 8 balls.
Roll each ball into a 10-in 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 tablespoon butter/oleo with poppy seed.
Brush one side of each nan with the mixture and the other side with warm water.
Place the warm-water side on the griddle for ½ minute.
Remove from the griddle and place nan under broiler for about 2 mins.
Serve with curries and tandoori dishes.
