britannia.org Recipe Bin: Indian - Breads & Rolls

The Recipe Bin: Indian - Breads & Rolls

Nan
( Fried Leavened Bread )



½ cup Yogurt ½ cup Milk ½ tsp Baking Soda 1 tsp Sugar 4 tbsp Butter/Ghee	2 Eggs (Lightly Beaten) 3 packs Dry Yeast ((1 Pack=10 Oz)) 3 cups White Flour ½ tsp Salt ½ tsp Poppy Seed



Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.Add baking soda, sugar, 2 tbs butter/Ghee, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/Ghee. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins.Heat a griddle until very hot. Mix the remaining 2 tbs butter/Ghee with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for ½ minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes.


Makes approximately 8 Servings. unknown calories per serving.

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Database Last Updated: March 11 2024.
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