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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tracey's NAAN BREAD Recipe

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This recipe for Tracey's NAAN BREAD is from Avoledo - Burtt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. active dry Yeast
1 cup warm Water
2 Tbsp. Sugar
1 teaspoon Salt

Approx 2 ½ cups Flour

½ cup Butter (for frying) optional - - (I use coconut oil)
Directions:
Directions:
In a large bowl, dissolve yeast with salt & sugar in warm water. Let stand about 10 minutes, until frothy. Stir in enough flour to make soft dough, approximately 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with plastic wrap & allow to rise. Let rise for 1 hour, until doubled in size.
Flatten dough with your hands and divide dough in to 8 (size of a golf ball). Roll into 8 balls & place on a tray. Cover with plastic wrap & allow to rise until doubled in size (30 minutes). Roll ball of dough into a flat bread. Lightly oil cast iron pan. Cook for 2 – 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, 2 minutes. Remove from pan. Keep warm.

 

 

 

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