1/2 c Yogurt
1/2 c Milk
1/2 ts Baking soda
1 ts Sugar
4 tb Butter/oleo
2 ea Eggs, lightly beaten
3 pk Dry yeast (1 pack=10 oz)
3 c White flour
1/2 ts Salt
1/2 ts Poppy seed
Warm yogurt and stir in milk, until thoroughly mixed. Remove from
heat.
Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.
Sift together the flour and salt. Make a well in the flour and
gradually add the yogurt mixture.
Knead the flour 15 to 20 mins until smooth and elastic. Brush dough
with some of the remaining butter/oleo. Cover with a warm, damp cloth
and set aside in a warm place for 3 hours until the dough had risen
to twice its size.
Dust hands with flour. Knead the dough again for a few mins and
divide into 8 balls. Roll each ball into a 10-in pancake. Pull each
pancake gently to give it an oval shape. Cover with damp cloth 20
mins.
Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo
with poppy seed. Brush one side of each nan with the mixture and the
other side with warm water.
Place the warm-water side on the griddle for 1/2 minute. Remove from
the griddle and place nan under broiler for about 2 mins. Serve with
curries and tandoori dishes.
Yields
8 Servings