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Buttered Naan

Madhuri.Dixit's picture
<p><a href="http://www.flickr.com/photos/avlxyz/3122166452/">Image Credit</a></p>
Ingredients
  Sugar 1 Teaspoon
  Fresh yeast 1 Teaspoon
  Warm water 1⁄4 Pint (150 Milliliter)
  Plain flour 8 Ounce (250 Gram)
  Ghee 1 Tablespoon
  Salt 1 Teaspoon
  Unsalted butter 2 Ounce (50 Gram)
  Poppy seeds 1 Teaspoon
Directions

Dissolve the sugar and yeast in a cup with the warm water, then set aside for 10 minutes or until the mixture is frothy.
Place the flour in a large mixing bowl, make a well in the centre, add ghee, salt and yeast mixture.
Mix well with your fingers, adding more water if required.
Knead on a floured surface for about 5 minutes or until smooth.
Place the dough back in the bowl, cover and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Turn on to a floured surface and knead for a further 2 minutes.
Break off small balls and pat into tear shape in diameter and 1 cm (1/2 inch) thick.
Place on a greased sheet of foil and place under a very hot grill for 7-10 minutes, turning twice to brush with butter and sprinkle with poppy seeds.
Serve immediately or wrap in foil until required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Sugar
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
2

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