Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Nan (Fried Leavened Bread)
Ingredients:
1/2 cup Yogurt
2 ea Eggs, lightly beaten
1/2 c Milk
3 pk Dry yeast (1 pack=10 oz)
1/2 ts Baking soda
3 cups White flour
1 ts Sugar
1/2 teaspoon Salt
4 tablespoon Butter/oleo
1/2 teaspoon Poppy seed
Method:
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.
Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.
Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture.
Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.
Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins.
Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water.
Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes.
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