Leavened Flat Bread, Nepali Style

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Mr. John
  • 3 cups all-purpose flour, sifted
  • 2 Tbls. melted butter
  • 1/2 cup warm milk
  • 1/2 cup warm water or as needed
  • 1 cup yogurt
  • 1 Tbls. yeast
  • 1 Tbls. baking powder
  • 1 Tbls. sugar
  • 1 tsp. salt


In a small bowl, combine warm milk, water, sugar and yeast. Allow the yeast to reconstitute for about 30 minutes.

In a large bowl, combine the flour, melted butter, baking powder and salt. Make a well in the center and add milk-water mixture and yogurt, mixing it with the flour until a soft dough is formed. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for two hours.

The dough will have expanded by two folds. Knead the dough again for another five minutes and allow resting for another half an hour. Divide the dough into three-inch balls. Roll out the dough balls into eight-inch circles. Cover with plastic wrap.

Preheat oven to 450 degrees F. Place nans on a lightly-buttered baking tray. Lightly brush the top of nans with melted butter. Bake in oven for 10-15 minutes until the nans have risen and surface has turned slightly brown. Do not over bake nans.

Note that nans can also be baked in a hot tandoor which is commonly used in Nepal. Alternatively, you can also season nans with garlic, herbs, and other spices. Serve hot with vegetable or meat preparations.



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