- ¾ cup lukewarm water
- 1 packet ( 1/4 ounce) dry yeast
- 1 tablespoon sugar
- ¼ cup plain yogurt
- 1 egg, lightly beaten
- ¼ cup ghee, melted, plus more for greasing and brushing
- 2 teaspoons salt
- 3 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
289 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 40 milligrams cholesterol; 537 milligrams sodium
- Combine the water, yeast and 1 teaspoon of sugar in a small bowl and stir until sugar is dissolved. Set aside for 10 minutes, or until the mixture is frothy. Meanwhile, in a medium bowl, combine the yogurt, remaining 2 teaspoons of sugar, the egg, 1/4 cup of ghee and salt and stir until smooth. Stir in the yeast mixture.
- Place 2 cups of the flour in a large bowl. Pour in the yogurt-and-yeast mixture and stir until smooth. Gradually stir in more flour. When the dough becomes too difficult to stir, begin kneading, incorporating flour until you have a stiff dough. (You may use slightly more or less than the 3 1/2 cups of flour.) Knead for 10 to 12 minutes more, or until the dough is elastic. Grease a large bowl with ghee. Add the dough, turning to coat it all over with ghee. Cover with a cloth and leave the dough to rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- On a lightly floured surface, knead the dough briefly; shape into 8 balls of equal size. Cover with a cloth and allow to rest 10 minutes.
- Preheat the oven to 450 degrees and place 2 ungreased baking sheets inside. Pat the balls into disks that are slightly thinner in the center than at the edges and about 4 inches in diameter. Holding one edge, pull the opposite edge outward, forming a teardrop shape that is 6 to 8 inches long and 3 to 4 inches wide at the wider end. Brush each nan with ghee and sprinkle with poppy seeds. Divide the loaves between the 2 hot baking sheets and bake for 10 minutes, or until the breads are golden and puffy. (If they do not brown quickly enough, run them briefly under a preheated broiler.) Serve warm or at room temperature.
2 hours 20 minutes