Jody Prival

3 cups all-purpose white flour
1/2 cup + 3 tablespoon milk
1 egg, beaten
3/4 teaspoon salt
2 teaspoon sugar
1 teaspoon baking powder
1/2 packet dry yeast
2 tablespoon vegetable oil
4 tablespoon plain yogurt

Sift the flour into a bowl. Place the milk in a small pot and warm slightly. Remove from heat. In another bowl combine the egg, salt, sugar, baking powder, yeast, 2 tablespoon oil, yogurt, and 5 tablespoon of the warm milk. Mix well. Pour mixture over flour and rub it in with the hands. Add 1 tablespoon warm milk at a time to the flour and begin kneading. Add up to 6 tablespoon or enough so that all the flour adheres and kneading is easy. Knead well for about 10 minutes or until dough is elastic. Form into a ball, brush with oil, cover with a damp cloth, and leave in a warm place to rise, 2-3 hours.

Preheat broiler to about 550oF. Line 3 cookie sheets with aluminum foil. Brush them lightly with oil. Knead the dough again for a minute or two and divide into six balls. Flatten the balls one at a time, keeping the rest covered, and stretch them and pat them with your hands until you have a teardrop shape about 11 inches long and 4 inches wide. Do all balls this way, placing 2 naans on each baking sheet as you do so. Cover with moistened cloths and leave for 15 minutes n a warm place.

Remove moistened cloths. Brush the center portion of each naan with water, leaving a 1/2 inch margin. Sprinkle the center portion with onion flakes or poppy seeds. Place sheets under the broiler, about 2 1/2-3 inches away from the heat and broil quickly for about 2 1/2 minutes on each side or until lightly browned. Serve hot.

From the Dinner Co-op