Nan, Nan, Na-na-na-na-na-Nan
Nan is really good Indian flat bread, and something that N. and I could probably live on (bread-wise). N. came across this really easy recipe, and its now our one and only Nan recipe.
I’ve seen the word spelled two ways, Nan and Naan. Doesn’t matter, a nan by any other name…]]
If you literally follow this recipe to the letter, you’ll end up with some very good bread.
3 1/2 cups flour (Maida)
1/2 cup yogurt
1/4 cup butter
2 tsp. salt
3 tsp. sugar
3/4 cup water
1 2/3 Tbls. yeast (dried)
1. In a dish, take 5 Tbls. of water, add the yeast and a teaspoon of sugar and stir well. Keep aside for 10-12 minutes. (You will see bubbles on the surface of the mixture which suggests that the yeast is all right). Now, add in the remaining water, sugar, yogurt, egg, butter, and salt. Stir well.
2. Add the flour to this liquid and make into a smooth, soft, and elastic dough. (It will take about 10-15 minutes). Take a warm bowl, butter all the sides and the bottom of the bowl then place the dough in the bowl, cover with a cloth and keep in a warm place until the dough doubles in height (about 40 minutes). Push a finger into the dough. If the impression remains, then it is ready to be baked. Make the dough into 8 equal balls, flatten them into circles with your fingers such that the edges are thicker than the center. Pull one end of the circle so that the dough circle now looks like a tear drop or a balloon in two dimensions. The length is about a handspan and width about a palm.
3. Heat oven to 450F, and on a non-greased baking tray, place the dough. Bake for 10 minutes or until golden brown.
We used some leftover hungarian yogurt, and it worked out just fine (in case you happen to be wondering whether or not hungarian yogurt will work).
We did not Use Maida flour. We used regular Organic Unbleached All Purpose flour.