Sada Naan

Title: SADA NAAN

Categories: Indian, Breads

Yield: 8 naan

4 c Flour, all purpose;

5/8 c Milk; or warm water;

150 ml

2 tb Yogurt

1 tb Yeast,dried

1 ts Sugar

3 tb Ghee; or butter

2 tb Poppy seeds

1 tb Sesame seeds

--VARIATION: BADAMI NAAN--

2 c Almonds; blanched finely &

-shredded

White sesame seeds

Sprinkle yeast and sugar into the hot milk or water,

leave it for 20 minutes. Sift together flour, dalt in

a large bowl, and make a well in the centre. Put

yogurt and 2 tbsp butter in the yeast mixture. Knead

well and leave it aside for 3-4 hours, in a warm place

until doubled in size.

Punch down dough and divide into 8 balls. Let it rest

for 10 minutes. Roll out each ball in the shape of

traignles or make a round disk. then pull on one side

to make a teardrop shape. Mix together 1 tsp ghee or butter, poppy seeds and sesame seeds. Spread a little

of the above mixture on each naan. Place them on a

375F/

190C/ gas

4-5 minutes until brown specks appear.

If the naan is not brown enough then put under a

preheated grill for a minute or two.

VARIATION: BADAMI NAAN

Brush each sada naan with oil or butter before baking

them. Sprinkle almonds and white sesame seeds on the

greased side of every naan. Cook in a preheated oven,

for 4-5 minutes. --