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
It is quite possible to trace the history of transcribed cooking instructions way back into antiquity, in fact as far back as the early Egyptians, and possibly even further than that. However, generally, these ancient records were just simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by the Romans. In his publication, he recounts how the meals were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient Romans used a wide range of spices and herbs, including a few you will know for example thyme, mint and parsley. Moving on, there were some interesting books from the 14th Century ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is served today, but rather recipes for the types of food on the menus of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as basil and coriander. These new foods and spices was responsible for a surge in books on cooking, the majority of which still exist in private collections. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to offer the best banquets, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the 1900s, cookery books were greatly in demand due to more people being able to read, more free time and having more money. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Naan (Indian Flat Bread) recipe.
