India − Naan

cups all−purpose flour

Tablespoon sugar

Tablespoon double−acting baking powder

/4 teaspoon baking soda

/2 tsp salt

eggs

cup milk

to 6 teaspoons ghee or melted butter

Combine the dry ingredients in a large mixing bowl and stir until

the ingredients are thoroughly mixed. Make a well in the center of

the mixture and add the eggs, stirring them into the mixture. Add

the milk in a thin stream (or a little at a time if you only have

two hands), and stir until all the ingredients are well combined.

Gather the dough into a ball and knead for about 10 minutes, adding

a little flour as needed to prevent sticking, until the dough is

smooth and can be gathered into a soft, somewhat sticky ball. Moisten

your hands with a teaspoon of ghee, rub it over the ball of dough,

and place it in a bowl. Drape a kitchen towel over the bowl and allow

to sit at room temperature for about 3 hours.

Place two ungreased baking sheets in the oven and preheat the oven

and the sheets to 450F. Divide the dough into 6 equal pieces and

flatten each into a tear−drop, or leaf shape about 6 inches long

and 31/2 inches across at its widest point. Use your fingers to do

this, and moisten them with ghee as needed to prevent the dough

from sticking. The ghee also assures the proper texture of the bread,

so moisten your fingers with it even if the dough is not sticky.

Arrange the bread "leaves" side by side on the preheated baking

sheets and bake them for about 6 minutes, or until they are firm to

the touch. Slide them under the broiler for a minute or so to brown

the tops lightly. Serve warm or at room temperature.

India − Naan

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