Categories: Breads, Indian 
      Yield: 12 servings 
  
-----------------------------------BREAD----------------------------------- 
    1/2 tb Yeast 
      3 c  Flour 
    1/2 tb Sugar 
    1/2 ts Salt 
      2 tb Butter 
    3/4 c  Yogurt 
    1/2 c  Water 
 
----------------------------------TOPPING---------------------------------- 
      4 tb Butter 
      4 tb Onions, chopped 
  
  A flat bread from India.  Make sure your oven is well preheated. 
   
  Use dough cycle on machine.  Remove dough from machine and divide into 12 
  parts. 
   
  Preheat oven to 500.  Roll each part into a small circle (about 8" 
  diameter) and place on greased pizza or other baking pan. Brush top of each 
  one with melted butter and press finely chopped onion into dough. Bake 
  10-15 minutes until puffy and brown. 
   
  Sylvia's notes: Yummmmmmmy!  However, 10 minutes in MY oven turned it 
  almost black; 5 minutes 30 seconds (at 475, since my oven runs a little 
  hot) turned the nan golden brown and perfect.  Also, I rolled it too thin 
  at first.  They came out much better when I didn't roll them paper thin, 
  more like 1/8" thin.  I put spoonsful of Yogurt-Cucumber Salad on them; 
  this is the best bread I've ever tasted for eating-food-on. However, as 
  delicious as it is, I doubt I'll make it often; all the rolling and 
  brushing with butter and pushing onions in is just too much work. 
   
  Donna German's note:  While traditional "Nan" has onions, try substituting 
  1-2 ts lemon or orange peel, anise or fennel seeds. Just sprinkle on top of 
  melted butter. 
   
  Source: _The Bread Machine Newsletter_ by Donna German, Vol.1 No. 1 
   
  Posted on GEnie by L.SHOGREN1 [NorCal Linda], Sun Oct 11, 1992 
   
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo 
  moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Reposted 
  by Dale & Gail Shipp