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FareShare Gazette Recipes -- October 2009 - I's


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Indian Naan - Yeast Leavened

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* Exported from MasterCook *

Indian Naan - Yeast Leavened

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 1/2 teaspoons dry yeast -- active or rapid
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1/4 cup plain nonfat yogurt
1/2 cup water -- (about)
to adjust consistency of dough

Mix together flour and dry ingredients (salt, sugar and dry yeast) in a
large bowl and make a well in the center.

Mix together lukewarm water and oil and pour into the well.

Knead ingredients together by hand for 5 to 10 minutes until a soft, smooth
dough is formed.

Place the dough in a greased bowl, cover with a kitchen towel and place in
a warm draft-free location for about an hour after kneading.

Punch down dough and divide it into 6 balls and flatten each ball into a 6-
inch circle or oval.

Bake in a preheated 500F oven for 5 to 7 minutes.

If you wish, you may brown by cooking each side briefly on a very hot,
ungreased griddle after baking.

Makes 6.

Indian Naan is similar to pita bread, but is somewhat richer, as it is
usually made with yogurt. Naan is traditionally baked in a tandoor, a brick

Cuisine: "Indian"
Source: "Flatbreads From Around the World: with toppings, fillings, and
spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi): "Sept 2009"
Yield: "6 flatbreads"

Contributed to the FareShare Gazette by Chupa; 23 October 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 203 Calories; 5g Fat (22.5% calories from 
fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 187mg 
Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other 

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