Nan

NanFor six nans.
Preparation and cooking time: 30 minutes approx.

  • 1 lb (450g) SR flour plus extra for dusting
  • ½ teaspoon salt
  • ½ teaspoon Baking powder
  • 2 tablespoon vegetable oil
  • 4 tablespoon plain yoghurt beaten
  • 2 Eggs (beaten)
  • ¼ pt (150ml) water approx.

A little melted vegetable ghee
Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.
Now add the water little by little, and using your hands, bring the flour together to make a soft dough.
Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.
Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.
Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.
Roll the ball out into a tear shape, or a round if you prefer.
Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.

Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.
Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.
Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.
Serve immediately.

(Picture shows here not original)

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