Yogurt Naan
These scrumptious breads are the perfect side dish for any heart East Indian meal.
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ⅓ | cups |
unbleached all-purpose flour
|
|
| 1 | each |
yeast, active dry
dried, package |
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
cumin seeds
or poppy seeds |
|
| ⅔ | cups |
yogurt, plain
plain, natural |
|
| 1 | cup |
water
warm |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
all-purpose flour
for rolling |
*
|
| 1 | x |
vegetable oil
for cooking |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 789 | ml |
unbleached all-purpose flour
|
|
| 1 | each |
yeast, active dry
dried, package |
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
cumin seeds
or poppy seeds |
|
| 158 | ml |
yogurt, plain
plain, natural |
|
| 237 | ml |
water
warm |
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
all-purpose flour
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.
