NAAN
Naan #1
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
salt to taste
1 Tblsp Buttermilk or egg substitute
8 Tblsp plain yogurt
3 Tblsp butter or ghee, melted
1 Cup milk
1 Tblsp poppy seeds
Sift flour, baking powder, baking soda and salt together in a bowl. Stir in buttermilk or egg substitute, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (205 C). If you have a pizza or baking stone, you can increase temp to 500 degrees F.) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy and golden brown.
Naan #2
All Purpose Flour (Maida) -- 2 cups
Plain Yogurt -- 2 1/2 tbsp
Salt to taste.
A Pinch of baking soda
Sugar -- 1 tsp
Make a dough with the above ingredients (Add water to make the dough right consistency). Allow it to ferment for 8 hours. In winter, you may have to make the dough with lukewarm water. Shape into round balls and roll it. With moistened hands lift the rolled naan and place on a skillet (tawa). Turn the skillet upside down. The naan should be facing the flame. Turn back to original position after the naan starts turning brown. Remove from skillet after the naan is baked. Alternatively, Naan can also be baked in an oven or under a broiler.
Naan #3
3 cups plain flour
!/2 cup fresh curd (yoghurt)
1/2 cup milk
2 tsp baking powder
3 tsp sugar
3 tsp butter
1 tsp salt
1 tsp poppy seeds
1 tsp kalonji seeds
1 tsp aniseed
2 tbsp ghee
Sieve the flour with the salt and baking powder. Add sugar and apply the butter. Cover with curds and allow it to stand for a minute. Add milk and water and make a soft, pliable dough. Add the ghee and knead again. Leave the dough covered with a damp cloth for three hours. Roll out in the shape of triangles. Mix together the seeds and spice in ghee and spread a little of the mixed ingredients on each naan. Bake under a grill or in a tandoor.
Coriander Naan
2 tsp baking powder
1/2 lb. whole wheat bread flour
1/2 lb. white self-raising flour
1 tsp salt
1/2 tsp asofoetida
1 tbsp fresh lemon juice
5 tbsp chopped fresh coriander (cilantro)
Mix the flours, baking powder, salt, asofoetida and coriander in a bowl. Sprinkle with lemon juice. Add more water as necessary to make a pliable dough and mix it all together, then knead for 100 strokes. Cover and put in the fridge for at least 1 hour.
When ready to bake them, knead for another 50 strokes, then divide into naan by forming into a ball then flattening into a 1/4 inch thick round. Preheat oven to 'broil' and place the naan on a floured baking sheet. Cook on both sides under the broiler until puffed up and browned.
Cumin Naan
2 cups all purpose flour
2 tbs. ghee
2 tsp baking powder
1/3 cup mashed potato flakes
1 tbs. sugar
1 tsp. cumin seeds, toasted
1 tsp. salt
1 cup warm water
Combine all ingredients except water and 1 tbs. ghee in a food processor and process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove and knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth and let rise in a warm dark place for 15 to 20 minutes. Prepare grill and cover to buld up an intense heat. Cut dough into 6 portions. Roll each piece into an 8" circle, thin as a chapati. Brush each piece with ghee and place ghee side down on the grill. Cover and allow to bake for 5 minutes. Brush tops with 1 tbs. ghee, flip and allow other side to brown. Serves: 6.
Susheel
2-1/2 C. white flour (or use 1/2 whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C. milk
2/3 C. yogurt
1 tbs ghee
1 tbsp egg substitute
1/2 tsp sugar, optional
1/2 tsp cumin seeds
Mix dry ingredients. Heat ghee in pan. Heat egg substitute, milk and yogurt until barely warm. Add to flour mixture. Mix the dough, kneading just enough to hold together. Add water if necessary. Add cumin seeds. Let dough rest, covered, 35-40 minutes in warm spot. Divide into 20 small balls. Roll each ball to 1/8" thick. Broil, turning once.
