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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 7 |
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Indian flat bread Ingredients:
2 teaspoons active dry yeast |
4 tablespoons warm milk |
2 teaspoons sugar |
4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2/3 cup milk |
2/3 cup plain yogurt, beaten |
1 egg, beaten |
2 tablespoons ghee, melted |
1 tablespoon chopped fresh cilantro |
1 teaspoon onion seeds |
Directions:
1. Mix the yeast, warm milk, and sugar and set aside for about 5 minutes, until frothy.
2. Sift together the flour, baking powder and salt.
3. Make a well in the middle.
4. Mix together the yeast mixture, milk, yogurt, egg, and ghee.
5. Fold it into the flour.
6. Knead dough well, about 10 minutes.
7. Tightly cover the bowl and keep in a warm place until the dough doubles in size.
8. Pre-heat oven to 400 degrees F.
9. If using a baking stone, preheat stone for 30 min.
10. Roll out the dough onto a floured surface.
11. Make each naan about 10 inches long and about 6 inches wide, slipper shaped.
12. Sprinkle with the onion seeds and cilantro.
13. Bake on the stone (or on greased baking sheets) for about 10 to 12 minutes.
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