---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Nan  -  Indian Bread
  Categories: Breads, Indian
       Yield: 8 Loaves
 
     1/2 c  Yogurt
     1/2 c  Milk
     1/2 ts Baking soda
       1 ts Sugar
       4 tb Butter (melted and cooled)
       2    Eggs (lightly beaten)
       2 pk Quick-rising yeast
   3 1/2 c  Unbleached whiteflour
     1/2 ts Salt
     1/2 ts Poppy or sesame seeds
 
   Warm the yogurt and stir in the milk until thoroughly mixed. Remove from
   the heat and cool. Place the yogurt mixture in bowl for heavy-duty mixer.
   (Otherwise do it by hand.) Add baking soda,sugar, 2 tbs butter, eggs, and
   yeast. Mix until the yeast dissolves. Stir in the flour and salt. Using the
   dough hook for your mixer, knead dough for 15-20 minutes until smooth and
   elastic. Place dough on plastic board and cover with a large stainless
   steel bowl. Let dough rise 2X its size. (+/_ 2 hours). Dust hands with
   flour and knead dough for a couple of minutes and divide into 8 balls. Roll
   each into a 10″ pancake. Pull each gently to oval shape. Cover with plastic
   wrap for 20 mins. Do not stack - they will stick. Heat oven to 450 deg with
   clay tiles for baking or upside-down baking sheet. Mix remaining 2
   tablespoons butter with poppy seeds. Flour small plywood board and place
   loaf on it. Brush the top with some butter/seeds and heat. Bake just til
   bubbles form and turn a bit brown. (+/_ 4 mins). Remove board and loaf.
   Brush bottom of loaf lightly with water. Cover with plastic wrap until
   serving.
 
   From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff Smith
 
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