Recipe:  Naan (Indian Flat Bread)



Instructions:

4 cups (1 L) all-purpose flour
1 Tbs (15 ml) sugar
1 Tbs double-acting baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) salt
2 eggs
1 cup milk
4 to 6 tsp (20 to 30 ml) ghee (see below) or melted butter

Ingredients:

Combine the dry ingredients in a large mixing bowl and stir until the
ingredients are thoroughly mixed. Make a well in the center of the mixture and
add the eggs, stirring them into the mixture. Add the milk in a thin stream
(or
a little at a time if you only have two hands), and stir until all the
ingredients are well combined. Gather the dough into a ball and knead for
about
10 minutes, adding a little flour as needed to prevent sticking, until the
dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten
your hands with a teaspoon (5 ml) of ghee, rub it over the ball of dough, and
place it in a bowl. Drape a kitchen towel over the bowl and allow to sit at
room temperature for about 3 hours.
   Place two ungreased baking sheets in the oven and preheat the oven and the
sheets to 450F (230C). Divide the dough into 6 equal pieces and flatten each
into a tear-drop, or leaf shape about 6 inches (15 cm) long and 3+1/2
inches (9
cm) across at its widest point. Use your fingers to do this, and moisten them
with ghee as needed to prevent the dough from sticking. The ghee also assures
the proper texture of the bread, so moisten your fingers with it even if the
dough is not sticky. Arrange the bread "leaves" side by side on the preheated
baking sheets and bake them for about 6 minutes, or until they are firm to the
touch. Slide them under the broiler for a minute or so to brown the tops
lightly. Serve warm or at room temperature. Makes 6 pieces.