Try this Nan (Fried Leavened Bread) recipe, or contribute your own.
Suggest a better descriptionWarm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins. Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 8 | ||
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Calories: 630 | ||
Calories from Fat: 158 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 280.5mg | 86 % | |
Sodium 271mg | 9 % | |
Potassium 2273mg | 60 % | |
Total Carbohydrate 77.9g | 23 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 54.6g | ||
Protein 53.4g | 76 % | |
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. |
Calories per serving: 630
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