12 oz Flour
1 ts Salt
4 oz Plain yogurt
1/4 pt Milk
2 ts Sugar
1/2 ts Baker’s yeast
1 tb Poppy seeds
2 oz Ghee
2 oz Butter
Sift the flour together with the salt into a bowl and mix in the yogurt.
Warm the milk slightly and stir in the sugar and the yeast. Add to the
dough and continue to mix. Add a little water or flour as necessary to get
the dough to the correct hard consistancy. Knead well for at least 15
minutes. Return to the bowl and cover with a damp tea towel. Put in a warm
place to prove for 4-5 hours. The dough should rise to twice its original
size.
To cook the naan, pull off lumps of dough approximately 2-3 inches across
and, using a conbination of rolling and pulling, form into elongated
shapes. Put the poppy seeds into a saucer, wet the hands with a little
water, pick up a few poppy seeds on your wet hands and press them into the
top of the naan.
Lay each naan out on a baking tray, brush with a little of the melted ghee
or butter and bake in a pre-heated hot oven, 450 degrees, for about 10
minutes until the naan puff up and turn golden brown. Serve immediately,
keeping the naan warm in a cloth.
Per serving: 596 Calories; 29g Fat (44% calories from fat); 12g Protein;
71g Carbohydrate; 75mg Cholesterol; 682mg Sodium
Yields
4 servings