Naan – Flatbread from Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 550 g flour
- 150 ml milk
- 2 tablespoon sugar
- 1 pack dry yeast
- 150 ml natural yogurt
- 1 egg (s)
- 1 pinch (s) salt
- Ghee, clarified butter or oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the milk with the sugar and heat. Add the yeast and set aside until it foams properly.
- Mix the remaining ingredients and add the yeast milk. Thoroughly squeeze the mixture. The dough there. Let rest for 1 hour until the volume has approximately doubled.
- Knead the dough again. Roll out small pieces of it very thinly and bake with a little fat in a pan over medium heat - electric stove setting 6 - 8. To do this, put the flatbread in the hot fat. As soon as bubbles form, turn the flatbread over and briefly bake the back.
- Ghee is best for frying. With us clarified butter comes closest to that. A heat-resistant oil also works just fine.
- Naan comes from Persian and means bread. In India it is a common side dish.
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