naan - no egg

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* Exported from MasterCook *

 

Naan ( Leavened Bread )

 

Recipe By :Jeeti Gandhi

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 teaspoons dried yeast

4 tablespoons warm water

2 teaspoons sugar

2/3 cup milk -- at room temperature

2/3 cup plain low-fat yogurt

2 tablespoons plain low-fat yogurt -- combined, whisked

4 tablespoons plain lowfat yogurt or 1 beaten egg

2 tablespoons unsalted butter -- melted

4 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

extra flour for dusting

2 tablespoons oil

2 teaspoons poppy seeds

 

Mix the yeast, warm water and sugar in a bowl and let it stand for 3-4 minutes

until it becomes frothy.

 

Mix the yeast, warm water and sugar in a bowl and let it stand for 3-4 minutes

until it becomes frothy.

 

In a seperate mixing bowl sieve together the flour, baking powder and salt. Make

a well in the centre and add the yeast and the milk and yoghurt mixture. Fold in

all the ingredients and then knead it until smooth. Cover the bowl tightly with

foil or clingfilm and place it in a warm place for 45 minutes to 1 hour, or

until the dough has almost doubled its initial volume.

 

Preheat the over to 400F (200C). Divide the dough into 8 equal portions and

shape each one into a round ball. Work with one portion at a time, keeping the

rest covered with a damp cloth or clingfilm. Take one round, flatten it slightly

with your fingertips and roll it out on a floured pastry board with a rolling

pin. Pull one edge to give the naan a tear shape, which should be about 24 cm

long and about 15 cm wide at the widest point.

 

Brush the top surface with a little oil or melted butter, sprinkle with a few

poppy seeds and place on a greased baking tray. Roll all the naans and bake in

the preheated oven for 10-12 minutes.

 

Wrap in napkins to keep warm and serve hot.

 

Description:

" Easier than it looks "

Cuisine:

" Indian "

Source:

" Curry Leaves and Cumin Seeds "

S(Photo):

" http://iafrica.com/highlife/kitchenlife/987167.htm "

Yield:

" 8 large "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 322 Calories; 8g Fat (23.6% calories from

fat); 8g Protein; 53g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 229mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : Author, Jeeti Gandhi, one of that country's best known cooks who happens

to be based in Johannesburg. Published by Struik, 'Curry Leaves And Cumin Seeds'

is exquisitely illustrated, with photography by Dirk Pieters and styling by

Abigail Donnely, and is a joy simply to page through for the beautiful visuals.

Apart from the easy-to-prepare recipes (there are over 50 reduced-fat recipes

and over 50 that are suitable for vegetarians), there is also the helpful

addition of a glossary and, even more useful, a list of Indian shops around the

country where you can find spices and other ingredients.

 

 

Nutr. Assoc. : 2019 0 0 0 0 0 20158 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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