1 cup flour
1 package yeast, dry
2 tsp salt
1 cup ; water, hot
1 cup buttermilk, or yogurt
1 egg, (room temp)
2 tbsp oil
1 tbsp honey, or sugar
2 1/2 cup flour
1 butter, melted (opt)
1 ; garnishes *
Directions
* If desired, you can use cornmeal or sesame or poppy seeds on the
bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water,
buttermilk, egg, oil and honey. Beat until smooth with an electric
mixer. Stir in enough remaining flour to form a soft, sticky dough.
Turn onto a floured surface, continue to work in flour until dough is
stiff enough to knead. Knead until smooth and elastic, but still
soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat
top of dough. Cover; let rise until double in bulk (about 45
minutes). Punch dough down. Shape into 16 equal balls. Let rest 5
minutes. Roll out each ball to a 1/4-inch thick round. If desired,
brush with melted butter and sprinkle with garnishes. Set on baking
sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no
second rising in this recipe so that you get flat loaves. Submitted
By FEMINA@DELPHI.COM On MON, 20 FEB 1995 164024 GMT
Servings: 8 servings
Naan (Indian Flat Bread) Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Indian
The History of Recipes
Academics have tracked the existence of recipes far back into history, certainly as far into history as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also describes how the Roman cooks used many different herbs and spices, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Over the next few centuries, the powerful and rich houses competed with each other to lay on the most exotic banquets, and because of this the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cook books were in high demand, mostly due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Naan (Indian Flat Bread) recipe.
