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Ingredientes
- 1 tsp Yeast
- 3/4 c. Lukewarm water
- 3 tsp Sugar
- 1/2 c. Lowfat yoghurt
- 1 x Egg, beaten
- 1/4 c. Melted ghee or possibly butter
- 2 tsp Salt
- 3Â 1/2 c. Unbl. flour (approx)
- 2 tsp Poppy seeds or possibly kalonji
Direcciones
- In sm. bowl sprinkle yeast over 1/4 c hot water with 1t sugar dissolved in it, leave to soften a few minutes then stir and leave in a hot place until frothy. Stir yogurt until smooth, then mix 1/4 c of it with rest of sugar, the remaining water, egg, melted ghee and salt. Stir into yeast mix.
- Put 2 c flour in a bowl, make a well and pour in liquid mix, beating well with a wooden spoon until it's a smooth batter. Add in remaining flour a little at a time until you are kneading with your hands and the dough is stiff. Knead for 10 - 15 minutes until dough is smooth and elastic, using as little extra flour as possible. Form dough to a ball, put into an oiled bowl, turn the dough to oil surface, cover with a cloth and leave in a hot place until doubled.
- Punch down dough, divide into 8 balls and leave to rest 10 minutes.
- Preheat oven to 450. Put two ungreased baking sheets in to preheat.
- Pat dough to circles keeping them thin in the centre and thicker around rim then pull one end outwards to make teardrop shape. They should be a handspan long and little more than 1/2 as wide at base.
- Brush with remaining lowfat yoghurt and sprinkle with desired seeds. Put 2 or possibly 3 loaves on each baking tray and bake 10 minutes. or possibly until gold and puffed. If naan is not brown sufficient put under a preheated grill a minute or possibly two. Serve hot or possibly cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 85 | |
| Calories from Fat 69 | 81% |
| Total Fat 7.73g | 10% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 598mg | 25% |
| Potassium 47mg | 1% |
| Total Carbs 2.72g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.35g | 2% |
| Protein 1.56g | 2% |
