Punjabi Oven Roasted Bread
Makes about 8

Preparation time: 4 hrs.
Cooking time: 5 mins per batch.

3 cups all purpose flour (for dough)
1 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons oil
6 ounces warm water
1 teaspoon dry active yeast, dissolved
in 2 tablespoons of warm water
7 tablespoons yogurt
1/2 cup all purpose flour (for rolling)
1 teaspoon Kalonji (onion seed) (optional)
1 teaspoon Khas Khas (poppy seeds) (optional)
Butter as needed (optional)

Mix well 3 cups of flour, salt, baking soda and oil in
2 qt. bowl. Mix water, yeast and yogurt in small bowl.
Add to flour and knead dough until it does not stick
to the bowl.

 TLC Tip: It may help to put some oil on your hands to prevent dough from sticking to fingers.

Cover and set aside for 3 to 4 hours for dough to rise.
Knead again and divide into 8 equal parts. Shape
each part into ball. Lightly press between hands to
flatten to 2 inch diameter. Apply some dry flour as
required (2 to 3 times) to prevent dough from sticking
to rolling pin and flour board. Flatten out with rolling
pin with moderate and uniform pressure to about 5
by 3 inch oblong shape. Sprinkle with onion and
poppy seeds, and press lightly with hands.
Preheat oven on broil setting. Spread aluminum foil
on top rack and place 4 nans at a time on it. When
puffed and golden brown, flip and bake other side.
Remove and apply butter on one side (optional).
Serve hot.

Additional Info
Serving suggestion:
Serve with matar paneer or meat dishes.
Preferred kitchenware:
2 qt. Mixing bowl
Small mixing bowl
Flour board
Rolling pin
Aluminum foil