Nan Bread

Nan is Indian flat bread baked in a brick oven called a tandoor. I learned a few lessons about how to make nan bread at home. Basically, baking nan successfully requires an extreme temperature in the oven and a pizza stone. It is interesting to observe the way Indians make nan. It is the similar to how Mexicans make their tortillas or Italians make pizza. Nan will stick to the walls of the tandoor oven while baking, and it only takes about 3 to 4 minutes to bake a nan. Some methods just grill the nan on a hot grill. I tried many ways making this bread and came up to a simple way by using my bread machine for kneading the dough.  I like to flavor nan with dried onions and some garlic powder, and the nan tastes wonderful.

Ingredients:
1/2 cup water
2 tbs oil
2 tbs nonfat yogurt
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
1/8 tsp baking powder
1 tsp active dry yeast
1/4 cup melted butter
2 tbs dried onions
1 tbs garlic powder

Oil and flour for shaping the dough

Directions:
Combine the first eight ingredients in the order listed above in a bread pan machine. Select the dough function and press start. When the dough has risen enough, the machine will beep. Turn off machine and remove dough. Place dough in a mixing bowl and cover with a kitchen towel, and let the dough rise for another hour.

At about 30 minute before the rising time is finished, place a pizza stone into the oven and increase the temperature to 500°. Punch down dough and divide dough into about 6 portions.

 

 

The dough will be a little sticky; therefore, roll each dough portion into flour and use a rolling pin to roll dough into 6 inch oblongs.

 Top each nan with onions and garlic powder.

 Oil the hands of little before picking up dough oblongs.  Place two nans on a pizza stone and bake for 3 to 4 minutes.

 Remove nans and brush with melted butter. Serve hot. Let oven reheat to 500° before baking additional nans.