Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 9 Loaves
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 1/4 c Unbleached white flour
- Unsalted butter (optional)
softened
Preparation
Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a warm place for 1-1/2 to 2 hours. Knead the dough again and divide into nine equal parts. Keep them covered. Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler. Take one of the parts of dough and make a ball out of it. Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick. When the skillet is very hot, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4 to 5 minutes. Now put the skillet under the broiler for 1 to 1-1/2 minutes or until the puffing-up process is complete and there are a few reddish spots on the naan. Remove the naan with a spatula and brush with butter if you like. Make all the naans this way, keeping them stacked and covered with a clean dishcloth. Serve hot. If you wish to have the naans later, wrap them in a plastic bag when they have cooled. Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 minutes. * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
