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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 131
% Daily Value**
Total Fat 5g
8%
Saturated Fat 2g
4%
Unsaturated Fat 0g
Cholesterol 36mg
12%
Sodium 621mg
26%
Total Carbohydrate 17g
6%
Dietary Fiber 1g
2%
Sugars 4g
Protein 4g
Vitamin A  1%Vitamin C  1%
Calcium  5%Iron  2%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Naan - Award Winning Recipe

Date Added: September 18, 2009

Ingredients:

2 Tablespoons Vegetable Oil or shortening*
1 Package Yeast dry
2 Teaspoons Salt optional
1 Cup Flour any kind (I use a mixture of unbleached
1 Egg (room temp)
1 Cup Water hot
1 Cup Buttermilk or yogurt
1 Tablespoon Honey or sugar
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Directions:

1. Combine 1 cup flour, yeast, and salt in a mixing bowl.

2. Stir in water, buttermilk, egg, oil and honey.

3. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough.

4. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.

5. Knead until smooth and elastic, but still soft (3 to 5 minutes).

6. Place in an oiled bowl; turning once to coat top of dough.

7. Cover; let rise until double in bulk (about 45 minutes).

8. Punch dough down. Shape into 16 equal balls.

9. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round.

10. If desired, brush with melted butter and sprinkle with garnishes.

11. Set on baking sheets. Bake at 450 degrees F for 5 to 8 minutes.

12. NOTE: There is no second rising in this recipe so that you get flat loaves.

13. * If desired, you can use cornmeal or sesame or poppy seeds on the bread.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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