Food recipes
Nan (Pakistani Flat Bread)
Nan (Pakistani Flat Bread) Ingredients: water, bottled, generic butter, without salt leavening agents, yeast, baker's, active dry salt, table honey wheat flour, white, all-purpose, unenriched Directions: Stir the butt...
Nan (Pakistani Flat Bread)
Ingredients:
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
salt, table
honey
wheat flour, white, all-purpose, unenriched
Directions:
Stir the butter into the warm water until it melts (this should take about 1 minute at the most).
Stir the yeast and salt in the water/butter mixture until dissolves; then allow the yeast to bloom (10 minutes).
Stir in honey.
Gradually work in enough flour to make a soft, workable dough.
Turn out on a floured board and knead until elastic and smooth.
Let rise until doubled in bulk (30 minutes).
Preheat oven to 500F.
Turn out on a floured board and knead briefly.
Form into 12 balls.
Roll each ball out to 1/4-inch thick, and let rise for 15 minutes.
Turn over onto a greased baking sheet and bake for 10 minutes (watch closely so they don't brown too much).
Ingredients:
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
salt, table
honey
wheat flour, white, all-purpose, unenriched
Directions:
Stir the butter into the warm water until it melts (this should take about 1 minute at the most).
Stir the yeast and salt in the water/butter mixture until dissolves; then allow the yeast to bloom (10 minutes).
Stir in honey.
Gradually work in enough flour to make a soft, workable dough.
Turn out on a floured board and knead until elastic and smooth.
Let rise until doubled in bulk (30 minutes).
Preheat oven to 500F.
Turn out on a floured board and knead briefly.
Form into 12 balls.
Roll each ball out to 1/4-inch thick, and let rise for 15 minutes.
Turn over onto a greased baking sheet and bake for 10 minutes (watch closely so they don't brown too much).