Naan 2

Yield: 10 Servings

Ingredients:

1 1/2 c Flour unbleached
1/2 c Flour whole wheat
4 Egg
1 c Cream heavy
1 ts Salt
1 1/2 ts Baking powder
1/4 ts Baking soda

Instructions:

Ghi Mix flours eggs cream salt baking powder and soda to make a soft dough (like pizza) and knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes. Form into a ball cover with a damp cloth and let rise in a warm place until double in size. When the dough is ready a finger pressed in the dough will make an impression. This will take from 1-2 hours depending on temperature and humidity. Divide the dough into 8-10 balls. Dipping your fingers into the bowl of oil or butter lightly pat each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes. Meanwhile preheat the oven to 450 degrees. Wet your palms with oil or butter and pat each ball into a flat circle making the circle thinner in the center and a tiny bit thicker at the edge. Pull one side to make the circle into a teardrop shape. Each nan should be about the size of your hand. Place the naan on a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes until the nan become puffy. To make them a perfect golden color place the baked nan under a broiler for a minute or two. Serve at once. --- The Bombay Palace Cookbook Stendhal per Ellen Cleary Submitted By FEMINA@DELPHI.COM On MON 20 FEB 1995 164024 GMT