NAAN -2 - Indian Bread
3 cups all-purpose white flour
1/2 cup + 3 tablespoon milk
1 egg, beaten
3/4 teaspoon salt
2 teaspoon sugar
1 teaspoon baking powder
1/2 packet dry yeast
2 tablespoon vegetable oil
4 tablespoon plain yogurt

Sift the flour into a bowl. Place the milk in a small pot
and warm slightly. Remove from heat. In another bowl
combine the egg, salt, sugar, baking powder, yeast, 2
tablespoon oil, yogurt, and 5 tablespoon of the warm milk.
Mix well. Pour mixture over flour and rub it in with the
hands. Add 1 tablespoon warm milk at a time to the flour
and begin kneading. Add up to 6 tablespoon or enough so
that all the flour adheres and kneading is easy. Knead
well for about 10 minutes or until dough is elastic. Form
into a ball, brush with oil, cover with a damp cloth, and
leave in a warm place to rise, 2-3 hours.

Preheat broiler to about 550oF. Line 3 cookie sheets with
aluminum foil. Brush them lightly with oil. Knead the
dough again for a minute or two and divide into six balls.
Flatten the balls one at a time, keeping the rest covered,
and stretch them and pat them with your hands until you
have a teardrop shape about 11 inches long and 4 inches
wide. Do all balls this way, placing 2 naans on each
baking sheet as you do so. Cover with moistened cloths and
leave for 15 minutes n a warm place.

Remove moistened cloths. Brush the center portion of each
naan with water, leaving a 1/2 inch margin. Sprinkle the
center portion with onion flakes or poppy seeds. Place
sheets under the broiler, about 2 1/2-3 inches away from
the heat and broil quickly for about 2 1/2 minutes on each
side or until lightly browned. Serve hot.