International Food Recipes

Naan Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Naan
Chicken Curry
Chicken Masala
Tandoori Chicken

Vindaloo
Samosas

rachael ray acai

Naan

1 c flour
1 pk dry yeast
2 ts salt
1 c hot water
1 c buttermilk, or yogurt
1 egg, (room temp)
2 T ghee
1 T honey or sugar
2 1/2 c flour
melted (opt) ghee

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.