Naan--Eggtoberfest 2000
Breads
Category: Bread
Group:
Submitted by: bdavidson sixdavidsons@wjtl.net
From: Vishnu Shenoy,
Traditionally, naan, an Indian bread, is made by "slapping" the dough onto the inside wall of a tandoor, a clay oven. The dough cooks in about a minute or so and is then peeled off the side of the tandoor using a metal or wooden spatula. Given that the inner dome surface of most of our eggs is neither easily accessible nor "fit for dough slapping," a 600 degree pizza stone was used. Additionally, a number of different fillings can be used to enhance the flavor.

Ingredients:
• 2.5Cup unbleached flour
• 1 beaten egg
• 1tsp sugar
• 2.5tsp baking powder
• ½Cup chopped almonds
• ½Cup chopped raisins
• 1.5tsp chopped ginger

Preparation Directions:
• Mix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside.
• Mix the raisins, ginger and almonds in a separate bowl.
• Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Then flatten out the dough on a floured surface with a rolling pin.

Cooking Directions:
• "Slap" the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the egg to ensure that the bread doesn't burn. One flip of the bread may be necessary to be certain that the bread is baked evenly.
• Try baking a piece of plain bread without the filling.
• Other fillings, including onions and garlic, are also very good, but "Passage Naan" is my favorite.

Special Instructions:
• After removing the naan from the egg, brush the surface with some butter and serve.

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