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Naan
by Laura Holmes
Magazine Issue: U.S. Vol. 5.2
Naan

(makes 10-15 pieces)

3 cups flour
2 t baking powder
1/2 cup fresh curds*
4 t butter
4 t sugar
2-4 t ghee**
1 1/2 cups milk

Topping
1 t aniseed
1 t poppyseeds
1 t kalonji***
2 t liquid ghee

Sift the flour in a bowl, and add sugar and salt. Add the butter and make a well in the center. Put the baking powder in the center of the well and cover with the curds. Let sit one minute, and then form a dough by adding the milk and a few teaspoons of water. Knead the dough five minutes, add the ghee, and continue kneading one to two minutes. Place a wet towel over the bowl, letting the dough rest three hours. Meanwhile, prepare topping by combining all ingredients in a bowl.

Preheat oven to 400 degrees Fahrenheit. Roll out dough in triangle shape, place one or two tablespoons of topping on each naan, and bake 6-10 minutes on a baking sheet. Naan should be light brown and puffy.

*Fresh curds are easy to make: take 1 cup skim milk, warm it, and add 1 T curds made from the previous day. Stir and set aside 5-6 hours. Also available at Indian grocery stores.

**Ghee: Ghee is clarified butter (for non-cooks, butter where the milk solids have been separated from the liquid.) You can make ghee by heating unsalted butter (two sticks will make about 3/4 cup of ghee) on medium heat for 20-30 minutes, until butter is clear and smells like caramel. Skim off any solids. Ghee will last in the 'fridge up to two months. It's also available in a jar in Indian grocery stores.

***Kalonji: Black onion seeds that have an onion-pepper flavor.

Cross References:
Green Chutney
Nawabi Curry
Navratna Korma
Paneer

Original Source:
Indian Food

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