Indian naan bread

Ingredients for 1 servings:

• 500 g flour
• 2 tbsp oil
• 2 tsp dry yeast
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• 1 egg(s)
• 150 ml yogurt
• 150 ml milk
• Flour for the work surface
• some 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

Pour the milk into a bowl and mix the dried yeast with half of the sugar. Mix with the milk and set aside in a warm place for 20 minutes. In the meantime, put the flour, baking powder, remaining sugar and salt into another bowl and mix. After 20 minutes, mix the milk mixture, then the egg, yogurt and oil with the flour and knead into a bread dough. If the dough is too wet, add a little flour, and if it is too dry, add a little yogurt. Then cover the dough in the bowl with a tea towel and set aside in a warm place for 60 minutes to rise. Then sprinkle some flour on the work surface and knead thoroughly with your hands again. Cut the dough into 6-8 equal pieces and roll out into rectangular flatbreads with a thickness of approximately 8 mm – 1 cm. Heat a pan and add a little oil and let it heat up. Important: Don’t add too much oil to the pan, as otherwise the dough will soak up the oil and the bread won’t cook. Then place a naan bread in the hot pan and cook on one side until it’s browned and bubbles form on the top. Then flip the naan bread and cook the other side until browned. Repeat the same process with the remaining naan bread. The bread is best served warm, then sprinkled with grated cheese or enjoyed cold with sausage or other toppings.