Naan (Indian Flat Bread)

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1 1/2 ts Baking Powder
Ghee; or vegetable oil
1/4 c Plain yogurt
Poppy seeds
1/8 ts Baking soda
1/2 c milk
2 c All-purpose flour
1/4 ts Salt
1 Egg; slightly beaten
1 ts Sugar

Original recipe makes 8



Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place about 3 hours. Divide dough in 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 X 4" leaf shape (round at one end, tapered at the other) about 1/4" thick. Brush with ghee or oil; sprinkle with poppy seeds. Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8 minutes. Serving Ideas : Pronounced: Non NOTES : Humble Naan is an everyday bread, common in India, Pakistan and central Asia. Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #665 by on Jul 11, 1997

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