Sieve
flour and add slat and aniseed. Rub in the butter till the
mixture is crumbly.
Then
gradually add the lukewarm milk and beaten egg. Finally, add
yeast and knead thoroughly. Leave to rise until double in
size.
Make
balls of the dough and roll out to 3/4 inch thickness. Leave
all Nan to rise further until again double in size. Deep fry
in hot ghee until brown on both sides.
Remove
and drain. Cover each Nan with a piece of sliver paper
before serving.
