Food recipes
Naan Style Flat Bread
Naan Style Flat Bread Ingredients: leavening agents, yeast, baker's, active dry milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, u...
Naan Style Flat Bread
Ingredients:
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
salt, table
sugars, granulated
yogurt, greek, plain, nonfat
butter, without salt
Directions:
Mix the yeast into the milk and set aside.
Mix together the flours, bran, salt and sugar.
Stir the yogurt into the milk/yeast mixture and add it, along with the melted butter to the dry mix .
Stir until the dough starts to loosely come together.
Knead dough for 7-10 minutes either by hand or with a dough hook or a bread machine.
Let dough sit at least 2 hours in a warm(ish) place.
It can sit longer with no ill effects.
It can be refrigerated for up to 2 days and brought to room temperature with no ill effects.
Divide the dough into 6 parts.
Roll each into a ball and the roll each ball out flat until it is about a quarter inch thick.
This dough can be cooked on a medium hot grill for 2-3 minutes a side.
It can also be cooked in a flat iron skillet on the stove on medium heat for 2-3 minutes a side.
Serve warm.
The bread will keep for 2-3 days wrapped in foil.
The flattened dough rounds can be wrapped in plastic and frozen for up to 2 months.
Just thaw and cook as needed.
Ingredients:
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
salt, table
sugars, granulated
yogurt, greek, plain, nonfat
butter, without salt
Directions:
Mix the yeast into the milk and set aside.
Mix together the flours, bran, salt and sugar.
Stir the yogurt into the milk/yeast mixture and add it, along with the melted butter to the dry mix .
Stir until the dough starts to loosely come together.
Knead dough for 7-10 minutes either by hand or with a dough hook or a bread machine.
Let dough sit at least 2 hours in a warm(ish) place.
It can sit longer with no ill effects.
It can be refrigerated for up to 2 days and brought to room temperature with no ill effects.
Divide the dough into 6 parts.
Roll each into a ball and the roll each ball out flat until it is about a quarter inch thick.
This dough can be cooked on a medium hot grill for 2-3 minutes a side.
It can also be cooked in a flat iron skillet on the stove on medium heat for 2-3 minutes a side.
Serve warm.
The bread will keep for 2-3 days wrapped in foil.
The flattened dough rounds can be wrapped in plastic and frozen for up to 2 months.
Just thaw and cook as needed.