Naan – flatbread from the pan

Ingredients for 1 servings:

• 550 g flour
• 150 ml milk
• 2 tbsp sugar
• 1 packet of dry yeast
• 150 ml natural yogurt
• 1 egg(s)
• 1 pinch of salt
• Ghee, clarified butter or oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Mix the milk with the sugar and heat. Add the yeast and set aside until it foams well. Mix the remaining ingredients and add the yeast milk. Knead the mixture thoroughly. Set the dough aside. Let it rest for 1 hour, until it has roughly doubled in size. Knead the dough again. Roll out small pieces very thinly and fry them in a pan with a little fat over medium heat (electric stove mark 6-8). Add the flatbread to the hot fat. As soon as bubbles form, turn the flatbread over and fry the back briefly. Ghee is best for frying. We use clarified butter the closest thing. A heat-resistant oil also works well. Naan comes from Persian and means bread. In India, it is a common filling side dish.