Tuesday, February 28, 2006

Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey

3 1/4 cups unbleached white flour
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups plain yogurt
unsalted butter -- (optional) softened

Sift the flour, baking powder, and salt into a bowl. Slowly add as much
yogurt as you need to gather the flour together and make a soft, resilient
dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl
and cover the bowl with a damp dishcloth. Set aside in a warm place for
1-1/2 to 2 hours. Knead the dough again and divide into nine equal parts.
Keep them covered.

Heat a cast-iron skillet or griddle over a lowish flame, and preheat the

Take one of the parts of dough and make a ball out of it. Flatten it and
then roll out on a lightly floured surface until you have a round that is
about 1/8 inch thick. When the skillet is very hot, pick up the naan and
slap it onto the heated surface. Let it cook slowly for about 4 to 5
minutes. Now put the skillet under the broiler for 1 to 1-1/2 minutes or
until the puffing-up process is complete and there are a few reddish spots
on the naan. Remove the naan with a spatula and brush with butter if you
like. Make all the naans this way, keeping them stacked and covered with a
clean dishcloth. Serve hot.

If you wish to have the naans later, wrap them in a plastic bag when they
have cooled. Before you eat, wrap as many as you need in aluminum foil and
heat in an oven at 400 F for 15 minutes.

* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
Published in: The Herb Companion - February/March 1993 *

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