1/2 tbsp yeast
3 cup flour
1/2 tbsp sugar
1/2 tsp salt
2 tbsp butter
3/4 cup yogurt
WATER TOPPING
4 tbsp butter
4 tbsp onions, chopped
Directions
A flat bread from India. Make sure your oven is well preheated.
Use dough cycle on machine. Remove dough from machine and divide
into 12 parts.
Preheat oven to 500. Roll each part into a small circle (about 8"
diameter) and place on greased pizza or other baking pan. Brush top
of each one with melted butter and press finely chopped onion into
dough. Bake 10-15 minutes until puffy and brown.
Sylvia's notes: Yummmmmmmy! However, 10 minutes in MY oven turned it
almost black; 5 minutes 30 seconds (at 475, since my oven runs a
little hot) turned the nan golden brown and perfect. Also, I rolled
it too thin at first. They came out much better when I didn't roll
them paper thin, more like 1/8" thin. I put spoonsful of
Yogurt-Cucumber Salad on them; this is the best bread I've ever
tasted for eating-food-on. However, as delicious as it is, I doubt
I'll make it often; all the rolling and brushing with butter and
pushing onions in is just too much work.
Donna German's note: While traditional "Nan" has onions, try
substituting 1-2 ts lemon or orange peel, anise or fennel seeds. Just
sprinkle on top of melted butter.
Servings: 12 servings
Naan For Breadmaker Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
Experts have proved the existance of recipes far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs were skilled in the use of a good variety of herbs and spices, including many that are still in use today such as thyme, fennel and asafoetida. Over the following few hundred years, the powerful and rich competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Naan For Breadmaker recipe.
