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Yogurt Naan

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

Yield

8

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Trans-fat Free
 

Ingredients

3 ⅓ cups unbleached all-purpose flour
1 each yeast, active dry
dried, package
*
2 teaspoons salt
1 teaspoon cumin seeds
or poppy seeds
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 28413% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 622mg 26%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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