Nan

  1. Combine the water, yeast and 1 teaspoon of sugar in a small bowl and stir until sugar is dissolved.
  2. Set aside for 10 minutes, or until the mixture is frothy.
  3. Meanwhile, in a medium bowl, combine the yogurt, remaining 2 teaspoons of sugar, the egg, 1/4 cup of ghee and salt and stir until smooth.
  4. Stir in the yeast mixture.
  5. Place 2 cups of the flour in a large bowl.
  6. Pour in the yogurt-and-yeast mixture and stir until smooth.
  7. Gradually stir in more flour.
  8. When the dough becomes too difficult to stir, begin kneading, incorporating flour until you have a stiff dough.
  9. (You may use slightly more or less than the 3 1/2 cups of flour.)
  10. Knead for 10 to 12 minutes more, or until the dough is elastic.
  11. Grease a large bowl with ghee.
  12. Add the dough, turning to coat it all over with ghee.
  13. Cover with a cloth and leave the dough to rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  14. On a lightly floured surface, knead the dough briefly; shape into 8 balls of equal size.
  15. Cover with a cloth and allow to rest 10 minutes.
  16. Preheat the oven to 450 degrees and place 2 ungreased baking sheets inside.
  17. Pat the balls into disks that are slightly thinner in the center than at the edges and about 4 inches in diameter.
  18. Holding one edge, pull the opposite edge outward, forming a teardrop shape that is 6 to 8 inches long and 3 to 4 inches wide at the wider end.
  19. Brush each nan with ghee and sprinkle with poppy seeds.
  20. Divide the loaves between the 2 hot baking sheets and bake for 10 minutes, or until the breads are golden and puffy.
  21. (If they do not brown quickly enough, run them briefly under a preheated broiler.)
  22. Serve warm or at room temperature.

water, packet, sugar, plain yogurt, egg, ghee, salt, flour, poppy seeds

Taken from cooking.nytimes.com/recipes/8129 (may not work)

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