Naan bread

Ingredients for 1 servings:

• 450 g wheat flour
• 1 tsp, leveled salt
• ½ tsp baking powder
• 1 packet of dry yeast
• 150 g yogurt
• 125 ml water
• 3 tbsp milk
• 2 tbsp oil
• some wheat flour, for processing

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Indian, for 6 flatbreads

Mix flour, salt, baking powder, and yeast in a bowl. Heat the milk. Add the yogurt, water, milk, and cooking oil. Using a hand mixer (dough hook), knead the ingredients into a smooth dough for about 5 minutes. Dust the dough with flour and let it rise in a warm place, covered with a cloth, for about 1 hour. Lightly dust the risen dough with flour and remove it from the bowl. Knead briefly again on a floured surface and shape it into a log. Divide the rolling pin into 6 equal portions. Roll out the dough portions with your hands into round flatbreads (12-14 cm in diameter) and roll them out flat with the rolling pin. Dust the flatbreads with flour and place them on a baking sheet lined with baking paper. Let the flatbreads rise again in a warm place, covered with a cloth, for 40 minutes. Preheat the oven and place the baking sheet in the oven at 220°C for 10-15 minutes. Serve the bread hot.