John Myers
Indian: Naan – Flat Bread with Yoghurt
The perfect indian: naan – flat bread with yoghurt recipe with a picture and simple step-by-step instructions.
- 160 ml Lukewarm milk
- 150 g Natural yoghurt
- 1 Sachets Dry yeast
- 1 tsp Sugar
- 500 g Flour (wheat 550 or spelled 630)
- 1 Sachets Baking powder
- 0,75 tsp Salt
- 2 tbsp Oil
- 2 tbsp Butter
- Mix the milk and yoghurt, add the yeast and sugar and dissolve.
- Add flour, baking powder, salt and oil and make a smooth dough.
- Put the dough in a very large bowl and put the lid on loosely to allow the carbon dioxide to escape. Alternatively, you can pack the bowl in a clean garbage bag.
- Let the dough rise for at least 6, better 8-12 hours at room temperature.
- Knead well again and divide into 8 servings.
- Roll out each portion very thinly (2mm) and place two flat cakes on a baking sheet (with a baking sheet), making sure not to overlap.
- Bake the flatbreads in the preheated oven at 220 ° O / U heat until they form brown bubbles. about 6-8 minutes.
- In the meantime, prepare the next two cakes.
- When the naan flatbreads have been baked, take the tray out of the oven and butter the bread, cut it, wrap it in a kitchen towel and keep it warm.
- Naan can be served with all Indian dishes, but also with any dishes from kitchens around the world.
Tip:
- You can also replace half of the flour with whole wheat flour.
- If you bake the naan until they are crispy, they will later become hard, similar to crispbread. If you leave the underside white when baking, they will stay soft and you can still eat them the next day very well.
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