—–bread—–
1/2 tb Yeast
3 c Flour
1/2 tb Sugar
1/2 ts Salt
2 tb Butter
3/4 c Yogurt
1/2 c Water
—–topping—–
4 tb Butter
4 tb Onions; chopped
A flat bread from India. Make sure your oven is well preheated.
Use dough cycle on machine. Remove dough from machine and divide into 12
parts.
Preheat oven to 500. Roll each part into a small circle (about 8″
diameter) and place on greased pizza or other baking pan. Brush top of each
one with melted butter and press finely chopped onion into dough. Bake
10-15 minutes until puffy and brown.
Sylvia’s notes: Yummmmmmmy! However, 10 minutes in MY oven turned it
almost black; 5 minutes 30 seconds (at 475, since my oven runs a little
hot) turned the nan golden brown and perfect. Also, I rolled it too thin at
first. They came out much better when I didn’t roll them paper thin, more
like 1/8″ thin. I put spoonsful of Yogurt-Cucumber Salad on them; this is
the best bread I’ve ever tasted for eating-food-on. However, as delicious
as it is, I doubt I’ll make it often; all the rolling and brushing with
butter and pushing onions in is just too much work.
Donna German’s note: While traditional “Nan” has onions, try substituting
1-2 ts lemon or orange peel, anise or fennel seeds. Just sprinkle on top of
melted butter.
From
Yields
12 Servings