*  Exported from  MasterCook II  *
            Juji’s Naan (Leavened Flat Breads) - Madhur Jaffrey
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Breads                           Madhur Jaffrey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/4  cups          unbleached white flour
    1      teaspoon      baking powder
      1/4  teaspoon      salt
    1 3/4  cups          plain yogurt
                         unsalted butter -- (optional) softened
 Sift the flour, baking powder, and salt into a bowl. Slowly add as much
 yogurt as you need to gather the flour together and make a soft, resilient
 dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl
 and cover the bowl with a damp dishcloth. Set aside in a warm place for
 1-1/2 to 2 hours. Knead the dough again and divide into nine equal parts.
 Keep them covered.
 Heat a cast-iron skillet or griddle over a lowish flame, and preheat the
 Take one of the parts of dough and make a ball out of it. Flatten it and
 then roll out on a lightly floured surface until you have a round that is
 about 1/8 inch thick. When the skillet is very hot, pick up the naan and
 slap it onto the heated surface. Let it cook slowly for about 4 to 5
 minutes. Now put the skillet under the broiler for 1 to 1-1/2 minutes or
 until the puffing-up process is complete and there are a few reddish spots
 on the naan. Remove the naan with a spatula and brush with butter if you
 like. Make all the naans this way, keeping them stacked and covered with a 
 clean dishcloth. Serve hot.
 If you wish to have the naans later, wrap them in a plastic bag when they
 have cooled. Before you eat, wrap as many as you need in aluminum foil and 
 heat in an oven at 400 F for 15 minutes.
 * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
 Published in: The Herb Companion - February/March 1993 * Typed for you by 
 Karen Mintzias
 MC formatted and busted by Martha Hicks 4/98
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