HOMEMADE NAAN
"You can mix the dough together about two hours before you plan to shape and bake the bread."
4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
In mixing bowl stir together flour, sugar, baking powder, salt, and baking soda. Make a well in dry ingredients.
Combine egg and milk; add all at once to dry mixture. Stir just till dough clings together. Turn dough out onto a buttered baking sheet. Knead dough gently 10 minutes or till dough forms a smooth, soft ball. (As YOU knead the dough, keep it from sticking to your hands by moistening hands lightly with some of the melted butter or margarine, using a total of 2 1/2 tablespoons.) Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rest in a warm place for 2 hours.
TO SHAPE AND BAKE:
Divide dough into 8 equal portions. Place each portion of dough, one at a time, on lightly floured surface.
Moisten hands with some of the remaining melted butter and pat dough to flatten into an oval, teardrop shape. Roll each teardrop till about 9 inches long and 6 inches wide at the base. Place two or three teardrops on ungreased baking sheet.
Bake in 450 degree F oven 6 to 7 minutes or till lightly browned. Remove from baking sheet. Repeat with remaining dough. Serve hot
Makes 8
From: Recipelink.com
Source: Old newspaper recipe clipping, unknown source, not dated
"You can mix the dough together about two hours before you plan to shape and bake the bread."
4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
In mixing bowl stir together flour, sugar, baking powder, salt, and baking soda. Make a well in dry ingredients.
Combine egg and milk; add all at once to dry mixture. Stir just till dough clings together. Turn dough out onto a buttered baking sheet. Knead dough gently 10 minutes or till dough forms a smooth, soft ball. (As YOU knead the dough, keep it from sticking to your hands by moistening hands lightly with some of the melted butter or margarine, using a total of 2 1/2 tablespoons.) Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rest in a warm place for 2 hours.
TO SHAPE AND BAKE:
Divide dough into 8 equal portions. Place each portion of dough, one at a time, on lightly floured surface.
Moisten hands with some of the remaining melted butter and pat dough to flatten into an oval, teardrop shape. Roll each teardrop till about 9 inches long and 6 inches wide at the base. Place two or three teardrops on ungreased baking sheet.
Bake in 450 degree F oven 6 to 7 minutes or till lightly browned. Remove from baking sheet. Repeat with remaining dough. Serve hot
Makes 8
From: Recipelink.com
Source: Old newspaper recipe clipping, unknown source, not dated
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