“Nan” is traditionally baked in Indian clay oven (tandoor), with this simple recipe you can make the famous Mughal bread in your own kitchen. The bread lacks the sweet aroma of charcoal and clay, but it still tastes very tasty.
1. put flour in a suitable bowl. Lightly mix egg in a second baking bowl and set aside.
2. heat milk together with butter in a small saucepan over low heat until butter melts and milk is warm (40 degrees ). Mix in yeast and sugar. Add the beaten egg and stir well.
Pour the milk mixture into the flour. Knead until a soft, silky dough is formed (about 15 min). Cover and let rise in a warm place for 4 hours or until dough has doubled in volume.
4. preheat the stove to 250 degrees.
Press the dough together with your fist, then knead again for 1 minute and divide it into 8 pieces.
Form the dough into smooth balls and roll them out with a rolling pin into circles 12.5 cm in diameter. Pull each circle lengthwise with your hands to make oval patties. Place the patties on an ungreased baking sheet and bake on the middle rack in the oven for 3 minutes.
7. To give the patties a nice color, place them under the broiler for a few seconds until brown spots appear on their surface. Bring to the table immediately.
Brush each bread with beaten egg before baking and sprinkle with 1/16 tsp Schwa