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
Naan – Flatbread from Pan
Naan – Flatbread from Pan

Instructions

  1. Mix the milk with the sugar and heat. Add the yeast and set aside until it foams properly.
  2. 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.
  3. 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.
  4. Ghee is best for frying. With us clarified butter comes closest to that. A heat-resistant oil also works just fine.
  5. Naan comes from Persian and means bread. In India it is a common side dish.

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