Nan (Fried Leavened Bread)
Servings : 8
Categories : Indian Vegetarian Breads
1/2 cup Yogurt
1/2 cup Milk
1/2 teaspoon Baking soda
1 teaspoon Sugar
4 tablespoons Butter/oleo
2 each Eggs, lightly beaten
3 packages Dry yeast (1 pack=10 oz)
3 cups White flour
1/2 teaspoon Salt
1/2 teaspoon Poppy seed
Warm 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.