Naan bread

Ingredients for 1 servings:

• 250 g flour (type 550 or spelt flour type 630)
• 1 tsp dry yeast with baking powder
• some salt
• 1 tsp sugar
• 100 ml water, lukewarm
• 75 g yogurt
• 2 tbsp oil
• 2 tbsp clarified butter
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 8 minutes; Total time approx. 3 hours 23 minutes

Indian bread from the oven, makes 6 loaves

In a bowl, mix the flour, dried yeast, baking powder, 1 teaspoon of salt, and sugar. Combine the yogurt and oil, then stir into the flour mixture. Add 100 ml of lukewarm water. Knead with the dough hook of a hand mixer until a smooth dough forms. Cover the dough and let it rise for 3 hours (longer if you have time), until it has doubled in size. Preheat the oven and a baking sheet to 260°C. Knead the dough vigorously on a lightly floured surface and divide into 6 equal portions. Roll out one after the other into oval flatbreads (approx. 20 cm long). Place 3 flatbreads on a sheet of baking paper. Place the flatbreads on the baking paper onto the hot baking sheet and bake in the center of the oven for 6-8 minutes until golden brown. Melt the clarified butter. Place the flatbreads on a wire rack to cool and immediately brush with a little clarified butter. Bake and brush the remaining flatbreads in the same way. Best served fresh.