Naan 2

1. Mixi flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10-15 minutes.
2. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes.
3. Form into a ball, cover with a damp cloth and let rise in a warm place until double in size.
4. When the dough is ready, a finger pressed in the dough will make an impression.
5. This will take from 1-2 hours, depending on temperature and humidity.
6. Divide the dough into 8-10 balls.
7. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes.
8. Meanwhile, preheat the oven to 450 degrees.
9. Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge.
10. Pull one side to make the circle into a teardrop shape.
11. Each nan should be about the size of your hand.
12. Place the naan on a cookie sheet and brush the tops with oil or butter.
13. Bakei 10-12 minutes until the nan become puffy.
14. To make them a perfect golden color, place the baked nan under a broiler for a minute or two. Serve at once.
15. --- The Bombay Palace Cookbook Stendhal per Ellen Cleary.