Indian leavened bread. Can be made using a bread machine or by hand.

Ingredients

2 1/2	tsp yeast
1/4	cup water, warm
2	tsp sugar
2/3	cup milk, room temperature
2/3	cup low-fat yoghurt, plain
2	tbsp low-fat yoghurt, plain
1	egg, beaten, or 1/4 cup yoghurt extra
2	tbsp unsalted butter, melted
4 1/2	cups all-purpose flour
1	tsp baking powder
1/2	tsp salt
2	tbsp olive oil
2	tsp poppy seeds

Directions

1. Mix yeast, water, sugar in bowl and let stand 3-4 mins or until frothy.
   
   
2. Mix milk, yoghurt, egg, and melted butter; set aside.
   
   
3. Sift together flour, baking powder, and salt. Make a well in the centre, add the yeast and milk mixtures. Fold ingredients and knead until smooth.
   
   
4. Cover bowl tightly with foil or plastic wrap and leave in a warm place for 45-60 mins or until dough has nearly doubled in size.
   
   
5. Preheat oven to 400F.
   
   
6. Divide dough into 8 equal portions and shape each into a round ball. Work with one at a time and keep the rest covered with damp cloth or plastic wrap.
   
   
7. Take round, flatten slightly with fingers, and roll out on floured board to ellipse shape about 10" long and 6" wide. Brush top surface with oil or additional melted butter, sprinkle with poppy seeds if desired, and place on greased baking sheet.
   
   
8. Roll all naans, then bake for 10-12 mins.
   
   
9. Wrap in napkins to keep warm and serve hot.
   
   

Categories

Dairy, Breads, Indian, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium High in thiamin