1/2 tablespoon yeast
3 cup flour
1/2 tablespoon sugar
1/2 teaspoon salt
2 tablespoon butter
3/4 cup yogurt
1/2 cup water
4 tablespoon butter
4 tablespoon onions, chopped
A flat bread from India. Make sure your oven is well preheated.
Use dough cycle on machine. Remove dough from machine and divide into 12 parts.
Preheat oven to 500. Roll each part into a small circle (about 8" diameter) and place on greased pizza or other baking pan. Brush top of each one with melted butter and press finely chopped onion into dough. Bake 10-15 minutes until puffy and brown.
Sylvia's notes: Yummmmmmmy! However, 10 minutes in MY oven turned it almost black; 5 minutes 30 seconds (at 475, since my oven runs a little hot) turned the nan golden brown and perfect. Also, I rolled it too thin at first. They came out much better when I didn't roll them paper thin, more like 1/8" thin. I put spoonsful of Yogurt-Cucumber Salad on them; this is the best bread I've ever tasted for eating-food-on. However, as delicious as it is, I doubt I'll make it often; all the rolling and brushing with butter and pushing onions in is just too much work.
Donna German's note: While traditional "Nan" has onions, try substituting 1-2 ts lemon or orange peel, anise or fennel seeds. Just sprinkle on top of melted butter.
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