Naan (Indian Bread)
- Number of Servings: 8
Ingredients
2 1/2 teaspoons active dry yeast1/4 cup warm water2 tsp sugar2/3 cup milk, at room temperature2/3 cup plus 2 tbsp plain, low-fat yogurt, whisked1 egg, beaton (an extra 1/4 cup of yogurt can be substituted for the egg)2 tbsp melted, unsalted becel no salt margarineNOTE: my husband is on a sodium reduced diet so you can use normal margarine or butter4.5 cups all-purpose flour1 tsp baking powder1/2 tsp saltextra flour, for dusting2 tbsp vegetable oil
Mix the yeast, warm water, and sugar in a bowl and let stand for 3-4 minutes until it becomes frothy. Mix together the milk, yogurt, egg, and melted butter, and set aside. In a seperate mixing bowl, , sift together the flour, baking pwder, and salt. Make a well in the center and add the yeast and the milk mixture. Fold together all the ingredients, then knead until smooth. Cover the bowl tightly with foil or plastic wrap and leave it in a warm place for 45 minutes to 1 hour or until the dough has almost doubled its initial volume. Preheat the oven to 400 degrees fahrenheit.
Divide the dough into eight equal portions and shap each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap. Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Pull one edge to give the naan a tear shape. The naan should be about 10 inches long and about 6 inches wide at the widest point. Brush the top surface with a little oil, and place on a greased baking sheet. Roll all the naans, then bake in the preheated oven for 10-12 minutes. Wrap in napkins to keep warm, and serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user GANTOSH.
Divide the dough into eight equal portions and shap each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap. Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Pull one edge to give the naan a tear shape. The naan should be about 10 inches long and about 6 inches wide at the widest point. Brush the top surface with a little oil, and place on a greased baking sheet. Roll all the naans, then bake in the preheated oven for 10-12 minutes. Wrap in napkins to keep warm, and serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user GANTOSH.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 5.5 g
- Cholesterol: 1.6 mg
- Sodium: 87.9 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 1.9 g
- Protein: 9.7 g
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