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Ingredients
¾ cup lukewarm water
1 packet ( ¼ 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 analysis per serving
20 grams carbs; 17 milligrams cholesterol; 128 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 104 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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, ¼ cup of ghee and salt and stir until smooth. Stir in the yeast mixture.
- Step 2
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 ½ 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 ½ hours.
- Step 3
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.
- Step 4
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.
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