NAAN( Leavened Bread)

submitted by Gina Abraham
country of origin: India

Ingredients
250 ml (1 cup) warm water
1 Tbsp yeast
1 tsp sugar
450 g (4 cups) flour
2 tsp salt
1/4 cup yogurt
3 Tbsp butter
2 Tbsp poppy seeds
1 Tbsp sesame seeds (white)

Directions
Mix yeast and sugar in the warm water and set it aside for 20 minutes. Sift together flour and salt into a large bowl. Add yogurt, 2 Tbsp butter, and the yeast mixture. Knead well and leave it to rise for 3 to 4 hours, until it doubles in size. Punch down the dough and divide into 8 balls. Leave it to rest for 10 minutes. Roll out each ball in the shape of triangles or make it round and pull one side to make a teardrop shape. Preheat oven to 190 ̊C (375 ̊F). Mix together 1 Tbsp butter, poppy seeds, and sesame seeds. Brush each naan with the above mixture. Place them on a baking tray one at a time and bake them until brown specks appear, about 4 to 5 minutes.

• preparation time: 4 hours
• makes: 8 pieces
• seeds are optional
• can be made in a bread maker