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Name: Naan #1
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Indian
Ingredients: 1 c Water; hot; 1 tb Honey; or sugar; 1 Egg; (room temp); Ghee; (clarified butter); 1 c Buttermilk; or yogurt; 2 ts Salt; 2 1/2 c Flour; Garnishes *; 2 tb Vegetable oil; 1 c Flour; 1 pk Yeast; dry

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INGREDIENTS

1 c Water; hot
1 tb Honey; or sugar
1 Egg; (room temp)
Ghee; (clarified butter)
1 c Buttermilk; or yogurt
2 ts Salt
2 1/2 c Flour
Garnishes *
2 tb Vegetable oil
1 c Flour
1 pk Yeast; dry

Servings

INSTRUCTIONS

* If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. Recipe by: Time-Life Foods of the World Indian Cooking Posted to recipelu-digest by Sharon Raghavachary on Feb 06, 1998

NOTES

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Naan #1

1 c Water; hot 
1 tb Honey; or sugar 
1  Egg; (room temp) 
  Ghee; (clarified butter) 
1 c Buttermilk; or yogurt 
2 ts Salt 
2 1/2 c Flour 
  Garnishes * 
2 tb Vegetable oil 
1 c Flour 
1 pk Yeast; dry

* If desired, you can use cornmeal or sesame or poppy seeds on the bread.  Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water,  buttermilk, egg, oil and honey. Beat until smooth with an electric mixer.  Stir in enough remaining flour to form a soft, sticky dough. Turn onto a  floured surface, continue to work in flour until dough is stiff enough to  knead. Knead until smooth and elastic, but still soft (3 to 5 minutes).  Place in an oiled bowl; turning once to coat top of dough. Cover; let rise  until double in bulk (about 45 minutes). Punch dough down. Shape into 16  equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick  round. If desired, brush with melted butter and sprinkle with garnishes.  Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE:  There is no second rising in this recipe so that you get flat loaves.    Recipe by: Time-Life Foods of the World Indian Cooking    Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on  Feb 06, 1998

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 8 Servings

Calories: 263
Calories from Fat: 27 (10%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 89.1mg		2 %
Total Carbohydrate 51.1g		15 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 48.9g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 263

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