2 oz Fresh yeast -or-
3 tb Yogurt
1 1/2 lb Fine whole wheat flour
1 ts Wild onion seeds
Lukewarm water
Melted butter or ghee
From: Diane Duane dduane@owlsprings.win-uk.net
Date: Sun, 16 Jan 1994 13:40:49
(1) Using the yeast, water and flour, follow the recipe for unleavened
bread below. Add the seeds. (2) Divide the dough into four equal parts. (3)
Roll each part into a teardrop shape at least 1/4 inch thick. (4) Preheat
the grill to three-quarters heat, cover the rack pan with foil, and set it
in the midway position. (5) Put the naan on the foil and grill it. Watch it
cook (it can easily burn). As soon as the first side develops brown
patches, remove it from the grill. (6) Turn it over and brush the uncooked
side with a little melted ghee or butter. (7) Return it to the grill and
cook it until it is sizzling. Remove. (8) Repeat stages 5-8 with the other
three naan. Serve at once. LEAVENED BREAD: (1) Dissolve the fresh yeast in
a little lukewarm water. (2) Put the flour in a *warmed* bowl, make a well
in the center, and pour in the yeast. Yogurt can be used instead of the
yeast by non-vegans. (3) Gently mix into the flour and add enough water to
make a firm dough. (4) Remove from the bowl and knead on a floured board
until well combined. Return to the bowl and leave in a warm place for a
couple of hours to rise. (5) Knock back the dough by kneading it down to
its original size. (From CURRY CLUB: 250 FAVORITE CURRIES & ACCOMPANIMENTS,
by Pat Chapman)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings