MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Naan
 Categories: Polkadot, Faylen, Breads, Indian
      Yield: 6 Pieces
 
      4 c  All-purpose flour
      1 tb Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
      2    Eggs
      1 c  Milk
      4    -6 tsp ghee
 
  Combine dry ingredients and stir well until blended.  Make a shallow
  well in center, drop in the eggs, and stir them into the mixture.
  Stirring constantly, add the milk slowly until all ingredients are
  combined. Gather the dough into a ball and place on a large baking
  sheet or jelly roll pan. Knead the dough by pressing it and pushing
  it forward several times.
   Do until dough is smooth and can be gathered into a soft sticky ball.
  Sprinkle a little flour over and under it if it sticks to your hands.
  Moisten your hands with a tsp of ghee and gather the dough into a
  ball and place it in a bowl. Place a towel over the bowl and let rest
  in a warm place for 3 hours. Pre-heat two large ungreased baking
  sheets at 450 degrees.  Divide dough into 6 equal portions.
  Moistening hands with ghee occasionally, flatten and form each
  portion into a teardrop-shaped leaf, wide at base and tapered at the
  top. Each leaf should be 6 inches long and 3 1/2 inches across at its
  widest point, and 3/8 inch thick. Arrange on baking sheet and bake in
  middle of oven for 6 minutes or until firm to the touch.  Then broil
  for a minute or so to brown the tops lightly (My note: not necessary
  if using a baking stone!) Serve hot or at room temperature. Ghee is
  clarified butter.  You melt it and remove the solids.  However, if
  you're not a purist, plain melted butter can be used.
  
  * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN
 
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