Indian Naan Bread

Summary

Ingredients

• 500g flour
• 150 ml milk, lukewarm
• 2 ½ tablespoon sugar
• 2 teaspoons dry yeast
• 1 teaspoon Baking powder
• 2 tablespoon vegetable oil
• 150 ml whole milk yoghurt, lightly whipped
• 1 large egg (s), lightly beaten
• salt
• flour for rolling

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Instructions

1. Pour milk into a bowl, stir in 0.5 tablespoon sugar and yeast. Let rest in a warm place for about 20 minutes until the yeast has dissolved and the mixture becomes frothy.
2. Put the flour in a large bowl, mix in 1/2 teaspoon salt and baking powder. Add 2 tablespoons of sugar, the milk with the dissolved yeast, 2 tablespoons of vegetable oil, the lightly beaten yoghurt and the lightly beaten egg. Knead everything for a good 10 minutes until the dough is smooth and pliable. Put 1/4 teaspoon oil in a bowl and roll the ball of dough around in it. Cover the bowl with cling film and let the dough rise in a warm place for 1 hour so that it doubles.
3. Knead the dough again, divide it into 6 equal sized balls and cover with a cloth.
4. Roll out the first ball thinly with a little flour, either drop-shaped or round.
5. Turn the large flame in the gas oven to full power and let a crepes pan or another large coated pan get very hot (also works without fat). Only when the pan is very hot (I use an Italian piadina plate) add the flatbread. Fry on one side until it bubbles. Then turn it around briefly (be careful, the naan can burn easily now!) And brown the other side briefly.
6. Serve warm! Tastes great with any type of curry or with dishes with sauce.
7. The finished balls can also be wrapped in cling film and frozen very well. Let thaw again for approx. 1 hour. I loosen the cling film and put the balls on the heater.