Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Flour, unbleached

  2. cup Flour, whole wheat

  3. 4 Egg

  4. 1 cup Cream, heavy

  5. 1 teaspoon Salt

  6. 1 1/2 teaspoon Baking powder

  7. teaspoon Baking soda

  8. Ghi

  9. --The Bombay Palace Cookbook

  10. Stendhal

  11. per Ellen Cleary Submitted By

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. FEMINA@... On MON, 20 FEB 1995 164024 GMT


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