Naan (indian flat bread)

Yield: 8 Servings

Ingredients:

1 c Flour
1 pk Yeast dry
2 ts Salt
1 c ;Water hot
1 c Buttermilk; or yogurt
1 Egg; (room temp)
2 tb Oil
1 tb Honey; or sugar
2 1/2 c Flour

Instructions:

Butter; melted (opt) ;garnishes * * If desired you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour yeast and salt in a mixing bowl. Stir in water buttermilk egg oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft sticky dough. Turn onto a floured surface continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. Submitted By FEMINA@DELPHI.COM On MON 20 FEB 1995 164024 GMT