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
Naan, Leavened Indian Bread
Naan, Leavened Indian Bread

Instructions

  1. 1 cup corresponds to approx. 250 ml.
  2. 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.
  3. 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.
  4. Preheat the oven to 230 ° C while heating baking trays (or a fireclay brick).
  5. 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.
  6. Serve warm or cold.

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