Serves: 10
Total Calories: 112

2 teaspoons active dry yeast
1 teaspoon sugar
1/4 cup warm water (about 110°F)
1/4 cup nonfat plain yogurt, whisked until smooth
1/4 cup warm lowfat milk (about 130°F)
2 cups all-purpose flour
1/2 cup soy flour
1/2 cup oat bran
1/2 cup soft tofu, crumbled
2 tablespoons vegetable oil + 1 tablespoon if making dough by hand
1/4 teaspoon salt, or to taste
Chaat Masala (or store-bought), to taste
Melted butter, for basting

1. For the dough, dissolve the yeast and sugar in warm water in a small bowl and set aside until frothy, about 5 minutes. In a medium bowl, mix together the yogurt and milk. (The milk may curdle, but don't be concerned.)

2. In a food processor, process together the flours, oat bran, tofu, 2 tablespoons oil, and salt until mixed. Then, with the motor running, pour through the feeder tube, first the 'yeast mixture, then the yogurt-milk mixture, and process until the flour gathers into a ball and the sides of the processor are clean. (If the dough seems too sticky, add some more flour through the feeder tube, or add some more yogurt if the dough is dry and hard.)

3. Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough. Meanwhile, prepare the chaat masala.

4. To roll and grill the naan breads, with clean, lightly oiled hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat well with the dry flour. Then transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 7- to 8-inch triangle. (If the dough sticks to the rolling surface, dust with more flour.)

5. Place on large baking trays or, if you have a separate broiler, place on the broiler trays-3 to 4 per tray. With a basting brush or your fingers, lightly baste the top of each naan with water. (This prevents them from drying out.)

6. Preheat the oven to broil or preheat the broiler, and place the trays, one at a time, 4 to 5 inches below the heating element and broil until small brown spots appear on the top surface, about 1 minute. With a spatula, carefully, turn each naan over and cook until the other side is golden, about 30 seconds. Remove the naan breads to a platter, baste lightly with the butter, sprinkle a generous pinch of chaat masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 112
Calories from Fat: 25

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
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Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
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Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
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Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes