Have you ever heard of the wonderful Indian Naan bread? Try it and indulge in the magic of Indian flavors.
Naan is a traditional Indian dish bread, which is soft, slightly chewy and often serves as a side dish to various dishes.
In its original form, it is prepared in tandoori oven, which is a type of clay oven. However, this recipe is adapted to be prepared at home, without the use of specialized equipment, so it can be baked in a regular oven pans with Teflon coating.
The specialty of naan bread is in its a texture that is soft, airy and able to absorb the aromas of other dishes. The addition of yogurt in the dough gives it a gentle acidity.
Naan bread
Ingredients
- 2 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon of dry yeast
- 1 teaspoon of sugar
- 1/2 cup warm water
- 2 tablespoons of yogurt
- 1 teaspoon of salt
- 1/4 teaspoon of baking soda
- 2 tablespoons of vegetable oil
- butter (for coating)
Directions
- Mix the warm water, yeast and sugar in a small bowl. Let stand at room temperature until foamy, about 5 to 10 minutes.
- In a mixing bowl with a kneading attachment, combine the flour and salt.
- Mix the yeast mixture with the yogurt and oil.
- Add the wet ingredients to the blender.
- Mix on low speed until just slightly combined, then increase speed to medium. Knead until the dough is smooth, about 8 to 10 minutes.
- Place the dough in a large oiled bowl, cover and let rise until doubled in size. When the dough has risen, cut it into 8 equal pieces and form balls.
- On a lightly floured surface, roll each ball into an oval shape about 8 centimeters long.
- Heat a Teflon-coated skillet over medium-high heat. Place each oval in the hot pan and bake until the dough puffs up and turns golden brown, turning occasionally. Repeat the process with the remaining dough.
- Coat with garlic butter mixture and good run!
Frequently Asked Questions
Storing leftover bread: Store completely cooled in an airtight container at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Freezing: Wrap cooled naans individually in plastic wrap and freeze for up to 2 months.
Reheating: Allow the frozen naans to come to room temperature, then heat them in the microwave or oven, wrapped in foil, until warm (about 10 minutes).
