Anna's Pans – Naan

Ingredients for 2 servings:

• 1 tsp sugar
• 20 g yeast, fresh
• 150 ml water, lukewarm
• 200 g flour
• 1 tbsp Clarified butter or ghee
• 1 tsp salt
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

My variation of Indian bread without an oven

Mix the sugar and yeast with the warm water until both dissolve. Let it rise for about ten minutes. Put the flour in a bowl and make a well in the center. Add the ghee/clarified butter (preferably very soft or liquid), as well as the salt and yeast mixture. Knead into a smooth dough. Let the dough rise in a warm place for about 1.5 hours. Then flour your hands and work surface well. Divide the dough into six pieces and shape each piece into a ball and then into a flat flatbread. If it’s too sticky, re-flour your hands and flatbread. Briefly coat the finished flatbreads in flour again. Wipe a non-stick pan with a kitchen towel soaked in oil and heat the pan. Add the flatbreads one at a time and bake on both sides, briefly wiping the pan between each baking session. Unfortunately, I don’t have an exact time, but the bread is done when it’s lightly browned on both sides and has risen a little. They taste best warm, but can also be eaten cold or quickly reheated in a toaster on a low heat. These breads are delicious with more than just Indian dishes.