Indian Naan Bread

Ingredients for 1 servings:

• 500 g flour
• 150 ml milk, lukewarm
• 2 ½ tbsp sugar
• 2 tsp dry yeast
• 1 tsp baking powder
• 2 tbsp vegetable oil
• 150 ml whole milk yogurt, lightly whipped
• 1 large egg(s), lightly beaten
• Salt
• Flour for rolling out

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Pour the milk into a bowl, then stir in 0.5 tablespoons of sugar and the dried yeast. Let it rest in a warm place for about 20 minutes, until the yeast has dissolved and the mixture is foamy. Put the flour in a large bowl, mix in 1/2 teaspoon of salt and baking powder. Add the remaining 2 tablespoons of sugar, the milk with the dissolved yeast, the vegetable oil, the lightly beaten yogurt, and the lightly beaten egg. Knead everything well for 10 minutes, until the dough is smooth and pliable. Now put 1/4 teaspoon of oil in a bowl and roll the dough ball around in it. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour until it doubles in size. Knead the dough again, divide it into 6 equal balls, and cover with a cloth. Roll out the first ball with a little flour until thin, either teardrop-shaped or round. Turn the heat up to full power in a gas oven and heat a crêpe pan or other large nonstick pan until very hot (this also works without fat). Only when the pan is very hot (I use an Italian piadina plate), add the flatbread. Fry on one side until bubbling. Then flip it briefly (careful, the naan can easily burn!) and brown the other side briefly. Serve warm! Tastes delicious with any kind of curry or with dishes with sauce. The finished balls can be easily wrapped in cling film and frozen. Let them thaw for about 1 hour. I loosen the cling film and place the balls on the heater.