Anna's Pan – Naan

Summary

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

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Instructions

1. Mix the sugar and yeast with the warm water until both dissolve. Let rise for about ten minutes.
2. 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.
3. Let the dough rise in a warm place for about 1.5 hours.
4. 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.
5. Rub a coated pan with a kitchen towel soaked in oil, let the pan get hot.
6. Add the flatbreads one after the other, bake on both sides. Rub the pan briefly in between.
7. 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.
8. They taste best warm, but can also be eaten cold or baked again briefly in the toaster on a low setting.
9. The breads not only taste good with Indian dishes.