Naan, Leavened Indian Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g yeast, fresh
- 0.75 ¾ cup (s) lukewarm water
- 3 teaspoons sugar
- 0.25 ¼ cup yogurt
- 1 egg (s), beaten
- 0.25 ¼ cup clarified butter, or butter
- 2 teaspoons salt
- 3 cup wheat flour, possibly a little more
- some butter, melt it
- 2 teaspoons sesame, or poppy seeds
Print Recipe
Pin Recipe Instructions
- 1 cup corresponds to approx. 250 ml.
- Mix yeast and 1 teaspoon sugar in ¼ cup water and let stand in a warm place for about 10 minutes. Mix yogurt with 2 teaspoons of sugar, egg, liquid clarified butter and salt in ½ cup of water and mix with the yeast mixture.
- Put 2 cups of flour in a bowl, make a well and add the yeast-yogurt-egg mixture. Mix with a wooden spoon, adding a little flour over and over again. If the dough has become too firm to stir, knead for about 5-10 minutes until it is smooth and elastic. Shape into a ball and place in a warmed and greased bowl. Turn the ball again so that the surface is covered with grease. Cover and let rise in a warm place until the volume has doubled. Then divide the dough into 8 portions, form balls and let them rise for another 10 minutes.
- Preheat the oven to 230 ° C while heating baking trays (or a fireclay brick).
- Shape the dough balls into oblong flat cakes approx. These should have a slightly thicker edge on the outside and be teardrop-shaped. Brush the thin inner surface with melted butter and sprinkle with sesame seeds. Bake in the oven for about 10 minutes until the flatbreads are nicely browned.
- Serve warm or cold.
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