NAAN
(INDIAN YEAST BREAD)
North
Indian style bread, eaten with tandoori cuisine, and other north Indian
dishes.
Dry yeast - 6 gm.
Sugar - 15 gm.
Plain yogurt -28gm. Melted ghee -100gm.
(clarified butter)
White flour -500gm.
Cumin seeds - 23gm. Water for kneading - 240 ml.(approx)
Dissolve yeast in 2 tbspn water. Mix sugar and set aside for 10 mins. till it begins to froth. Add yogurt, the rest of the water, melted ##ghee and salt, and mix well. Knead flour into this mixture to make a stiff dough. Continue to press and fold and knead for at least 15 mins. Grease a large bowl, add dough, cover with a moist cloth and keep aside for ten mins. By this time the dough would double in volume. Divide into 10 portions, and make into triangular shapes with fingers or rolling pin. Brush with melted ghee or white butter, sprinkle cumin seeds and place in preheated oven for 10 mins or till the naans puff up and turn golden brown, Serve hot.
Time taken -- 45 mins.
Serves -- 10.
