*  Exported from  MasterCook  *
                     Naan (Pan-Broiled Leavened Bread)
 Recipe By     : “From Bengal to Punjab” by Smita Chandra
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           whole milk
    2      teaspoons     sugar
    2      tablespoons   active dry yeast
    4      cups          all-purpose flour
      1/2  teaspoon      salt
    1      teaspoon      baking powder
    2      tablespoons   vegetable oil
      2/3  cup           plain yogurt
    1      large         egg -- lightly beaten
                         butter or ghee
 1.  Scald the milk, then let it come to room temperature.  Add the sugar
 and yeast, stirring well to dissolve them.  Let the mixture stand in a
 place until the milk is slightly frothy (about 15 minutes).
 2.  Place the flour in a large mixing bowl and add the salt, baking
 oil, yogurt, and egg.  Work them into the flour with your fingers.
 Gradually add the milk mixture and knead until you have a soft, smooth
 dough (5 to 7 minutes).  Transfer the dough to a greased bowl, cover with
 damp cloth, and let stand in a warm place until the dough has doubled in
 size (about 1 hour).
 3.  Punch down the dough and divide it into 12 equal-sized balls.  Warm a
 griddle over medium heat.  Roll one ball lightly in flour and with a
 rolling pin shape it into a circle 7 to 8 inches in diameter, dusting it
 with flour whenever necessary to prevent sticking.  Place the naan on the
 griddle and cook until the surface bubbles lightly and the underside is
 lightly brown in spots (about 3 minutes).  Flip it over and cook for
 another 3 minutes.  Transfer to a dish and brush melted butter or ghee
 lightly.  Cover with aluminum foil to keep warm.  Make the remaining naan
 the same way.  Serve warm.
 Author’s Note:  Frozen naan are available at Indian grocery stores and
 also be ordered by mail.  Homemade naan can be frozen successfully, too.
 They should be warmed in the oven or on a griddle and buttered lightly
 before serving.  Although they are traditionally baked in the oven, I
 pan-broiling yields a softer, better naan.
                   - - - - - - - - - - - - - - - - - -