Indian Naan Bread

1. First pour the warm milk into a larger bowl. Dissolve the yeast together with the sugar while stirring. Cover the bowl with a cloth and allow the yeast milk to pre-ferment in a warm place for approx. 15-20 minutes.

1. In the meantime, sieve the flour into a mixing bowl and mix with the salt. Make a well in the middle and pour the yoghurt, which was previously stirred until smooth, on the edge.

1. Melt the ghee briefly (possibly in a microwave), let it cool down a little. Then pour it on the edge of the flour as well – except for 1 tbsp, which will be needed to coat the bread afterwards.

1. Now the fermented yeast milk is poured in and everything is quickly kneaded with the dough hook of the hand mixer. Then you put the dough on a smooth surface and knead it by hand for about 6 – 7 minutes.

1. Then put the dough ball back into the bowl, cover it well and put it in a warm place so that the amount of dough can be doubled. I prefer the oven preheated to 50 °, but then switched off again, because the yeast dough always rises there. This can be between 30 and 60 minutes.

1. Once the dough has doubled, take the bowl out of the oven and keep it warm (in bed if necessary) until the oven, which has now been switched to 250 °, has reached its temperature. ATTENTION, push the sheet into the top shelf BEFORE the heating process and heat it with it!

1. Now cut 6 portions of approx. 145 g each from the dough and shape approx. 18 cm flat cakes (round or oval) with your hands. Brush the surface with the rest of the ghee (make a little liquid again if necessary) and sprinkle with a little black cumin if necessary.

1. When the baking temperature of 250 ° is reached, briefly open the oven door and place the first 4 flatbreads on the (CAUTION, very hot) tray. Close the door as soon as possible and bake the bread for 9-13 minutes, depending on the condition of the oven. They puff up and get occasional brown speckled blisters.

Annotation:

1. You can also prepare the flatbreads in a pan on the stove. But that requires more ghee. In the pan, the light but brown speckled surface also comes out more. But the bread is also greasier. The oven version is lower in fat, but it is quite even in color. But that doesn’t detract from the taste.

1. The naan bread is eaten warm. You can keep it warm in the oven – wrapped in aluminum foil.