- 3 1/2 cups [490 g] flour
- 1 teaspoon [5 mL] baking powder
- 1 teaspoon [5 mL] salt
- 2 beaten eggs
- 10 ounces [310 mL] milk
- 1 tablespoon [15 mL] honey
- 1/4 cup [60 g] ghee or butter
- 2 tablespoons [30 mL] poppyseeds
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- Sift together flour, baking powder and salt.
- Beat in beaten eggs.
- Heat together milk and honey over low heat, until honey has melted; slowly add to dough.
- Knead dough for 5 to 10 minutes.
- Melt ghee or butter.
- Divide dough into 6 parts and then brush each part with a little melted ghee or butter; knead once more.
- Shape into 1/2-inch [1.3-cm] thick ovals.
- Gently press poppyseeds over each oval.
- Arrange 'naans' onto a cookie sheet.
- Bake for 10 minutes, into a preheated 425°F [220°C] oven.
or
- Broil 'naans' for 1 1/2 minutes on each side.
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