---------- Recipe via Meal-Master (tm) v8.03
  
       Title: NAAN BREAD
  Categories: Indian, Breads
       Yield: 4 servings
  
       2 oz Fresh yeast, or
       3 tb Yogurt
   1 1/2 lb Fine whole wheat flour
       1 ts Wild onion seeds
            Lukewarm water
            Melted butter or ghee
  
   (1) Using the yeast, water and flour, follow the
   recipe for unleavened bread below.  Add the seeds.
   (2) Divide the dough into four equal parts.
   (3) Roll each part into a teardrop shape at least 1/4
   inch thick. (4) Preheat the grill to three-quarters
   heat, cover the rack pan with foil, and set it in the
   midway position. (5) Put the naan on the foil and
   grill it.  Watch it cook (it can easily burn).  As
   soon as the first side develops brown patches, remove
   it from the grill.
   (6)  Turn it over and brush the uncooked side with a
   little melted ghee or butter.
   (7)  Return it to the grill and cook it until it is
   sizzling.  Remove. (8)  Repeat stages 5-8 with the
   other three naan.  Serve at once. LEAVENED BREAD:
   (1)  Dissolve the fresh yeast in a little lukewarm
   water. (2) Put the flour in a *warmed* bowl, make a
   well in the center, and pour in the yeast.  Yogurt can
   be used instead of the yeast by non-vegans. (3) Gently
   mix into the flour and add enough water to make a firm
   dough. (4) Remove from the bowl and knead on a floured
   board until well combined.
    Return to the bowl and leave in a warm place for a
   couple of hours to rise.
   (5)  Knock back the dough by kneading it down to its
   original size.
  
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