International Food Friday

I posted a saag recipe a couple of weeks ago, so I thought it would be appropriate to post a recipe for Naan, (Indian bread) and one for some Pulao, (rice) to accompany it.

Naan  (makes 6-8 flatbreads)

2 c. all -purpose flour

1/4 C. unflavored yogurt

1 egg, slightly beaten

1 1/2 tsp baking powder

1 tsp sugar

1/4 tsp. salt

1/8 tsp baking soda

1/2 C. mik

Ghee, (clarified butter~ ask me if you aren't sure about this) OR vegetable oil

Poppy seed, (optional)

Mix all ingredients except milk, Ghee and poppy seeds.  Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rest in warm place, about 3 hours.

Divide dough into 6-8 equal parts. Flatten each part on lightly floured surface, rolling it into 5 inch circles about 1/4 inch thick.  Brush with Ghee; sprinkle with poppy seeds.  Place 2 cookie sheets in oven; heat oven to 450 degrees.  Remove hot cookie sheets from oven; place breads onto hot cookie sheets. Bake until firm, 6-8 minutes.

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Pulao (makes 4-6 servings)

1 C. uncooked regular rice

1 medium onion, chopped

1/2 C. Ghee, (clarirfied butter) OR butter OR magarine

1/2 C. raisins, (optional)

1 tsp. curry powder

1/2 tsp salt

11/4 C. boiling water

1 C. boiling chicken broth

1/4 C. toasted, slivered almonds.

Cook and stir rice and onion in Ghee until rice is yellow and onion is tender.  Stir in raisins, curry powder, and salt.  Place in 1 1/2 quart casserole.  Stir in water and chicken broth.  Cover and cook in 350 degree oven until liquid is absorbed, 25 to 30 minutes, ( I sometimes simmer this on low on stovetop in covered pan instead).  Stir in almonds.