Sada Naan
 
Recipe By : Home Cookin 4.8 (http://www.mountain-software.com) 
Serving Size : 8 Preparation Time :0:00 
Categories : Yeastbreads 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
4 cup  Flour, all purpose;450 g
5/8 cup  Milk; or warm water; 150 ml
2 Tbsp  Yogurt
1 Tbsp  Yeast,dried
1 tsp  Sugar
3 Tbsp  Ghee; or butter
2 Tbsp  Poppy seeds
1 Tbsp  Sesame seeds
  variation BADAMI NAAN
2 cup  Almonds; blanched finely &
  shredded
  white sesame seeds
 
Leavened bread of Northern India (Uttar Paresh) 
Sprinkle yeast and sugar into the hot milk or water, leave it for 20 
minutes. Sift together flour, salt 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 triangles 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 baking tray. Cook in a 
preheated oven (375F/ 190C/ gas mark 5) for 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. 
MAKES:8 SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published 
in Bombay posted by Anne MacLellan, not tested yet. From: Anne Maclellan 
 
- - - - - - - - - - - - - - - - - - 
 
 
* Exported from MasterCook * 
 
 
(ID: 80688) Mirror: rec.food.recipes: Fri, Aug 23, 2002


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