Wednesday, March 6th, 2013...7:04 pm

Naan

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This is so good next to Aloo Gobi, or any other Indian Curry dish. Not too hard to make, but you have to plan ahead to let the yeast do its best.

Naan

1 c. all-purpose flour

1 c. whole wheat flour

3/4 c. warm water

1 tsp. canola oil

3 tbsp. soy yogurt

1 tsp. sucanat

1 tsp. salt

1/4 tsp. baking powder

1 tsp. yeast

Dissolve yeast in the water with the sucanat in a large bowl and leave it til it bubbles. In a separate bowl mix flours, salt, baking powder. Add the oil and yogurt to the flour mixture and then add to the yeast. Mix together til a dough forms and then keep kneading it with a little oil on your hands. I add in a little white flour if it is really sticky. Leave it in the bowl, covered with a cloth for 3-4 hours, or until it doubles in size. Divide the dough into 6 equal pieces, and roll them out til 1/4 ” thick. Heat up your pan and cook without any oil, turning over once the bubbles start to form. Eat hot!



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