Anna`s Pans – Naan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 teaspoon sugar
- 20 g yeast, fresh
- 150 ml water, lukewarm
- 200 g flour
- 1 tablespoon clarified butter or ghee
- 1 teaspoon salt
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Mix the sugar and yeast with the warm water until both dissolve. Let rise for about ten minutes.
- Put the flour in a bowl, make a well in the middle. Add ghee / clarified butter (preferably very soft or liquid), as well as salt and yeast mixture. Process into a smooth dough.
- Let the dough rise in a warm place for about 1.5 hours.
- Then dust hands and work surface well. Divide the dough into six parts, shape each piece of dough first into a ball and then into a flat cake. If it`s too much cardboard, re-flour your hands and cakes. Turn the finished flatbreads again briefly in flour.
- Rub a coated pan with a kitchen towel soaked in oil, let the pan get hot.
- Add the flatbreads one after the other, bake on both sides. Rub the pan briefly in between.
- Unfortunately I don`t have an exact time, but the loaves are ready when they are slightly browned on both sides and have risen a little.
- They taste best warm, but can also be eaten cold or baked again briefly in the toaster on a low setting.
- The breads not only taste good with Indian dishes.
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