MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Naan
  Categories: Polkadot, Faylen, Breads, Indian
       Yield: 6 Pieces
       4 c  All-purpose flour
       1 tb Sugar
       1 tb Baking powder
     1/2 ts Salt
     1/4 ts Baking soda
       2    Eggs
       1 c  Milk
       4    -6 tsp ghee
   Combine dry ingredients and stir well until blended.  Make a shallow
   well in center, drop in the eggs, and stir them into the mixture.
   Stirring constantly, add the milk slowly until all ingredients are
   combined. Gather the dough into a ball and place on a large baking
   sheet or jelly roll pan. Knead the dough by pressing it and pushing
   it forward several times.
    Do until dough is smooth and can be gathered into a soft sticky ball.
   Sprinkle a little flour over and under it if it sticks to your hands.
   Moisten your hands with a tsp of ghee and gather the dough into a
   ball and place it in a bowl. Place a towel over the bowl and let rest
   in a warm place for 3 hours. Pre-heat two large ungreased baking
   sheets at 450 degrees.  Divide dough into 6 equal portions.
   Moistening hands with ghee occasionally, flatten and form each
   portion into a teardrop-shaped leaf, wide at base and tapered at the
   top. Each leaf should be 6 inches long and 3 1/2 inches across at its
   widest point, and 3/8 inch thick. Arrange on baking sheet and bake in
   middle of oven for 6 minutes or until firm to the touch.  Then broil
   for a minute or so to brown the tops lightly (My note: not necessary
   if using a baking stone!) Serve hot or at room temperature. Ghee is
   clarified butter.  You melt it and remove the solids.  However, if
   you're not a purist, plain melted butter can be used.
   * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN