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Features for "Fried Leavened Bread"
Served as main course. Vegetarian dish.
Ingredients for "Fried Leavened Bread" (Click here for measurement conversion) 1/2 cup Yogurt
1/2 cup Milk
1/2 teaspoon Baking Soda
1 teaspoon Sugar
4 Tablespoon Butter/Oleo
2 Eggs, lightly beaten
3 pk Dry Yeast (1 pack oz)
3 cup White Flour
1/2 teaspoon Salt
1/2 teaspoon Poppy seed
Method for "Fried Leavened Bread"
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 Tablespoon butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 minutes until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few minutes and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 minutes. Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 minutes. Serve with curries and tandoori dishes.
Comments
Serves: 8
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