Indian Naan bread

Naan is an excellent side dish to Indian sauce dishes. It is recommended to prepare the dough at least two hours in advance, but the whole preparation of naan is not that complicated

2 ratings

Ingredients

400 g of plain flour
1 yogurt (approx. 150 g)
4 g of yeast powder or 8g of fresh yeast
a few leaves of fresh coriander (optional)
2 cloves garlic (optional)
spoon of sesame seeds (optional)

Instructions - Indian Naan bread

Mix the dried yeast in a cup with approximately 1 dcl of lightly warm water (not too warm), add 2 tablespoons of olive oil and let sit for 10 minutes to activate the yeast. If using fresh yeast, you can skip the 10 minute period.
Pot the flour into a bigger bowl, add half a teaspoon of salt. Then add yeast mixture. Add yogurt and mix everything with a spoon. We then continue mixing with hands for about 5 minutes to make the dough until nicely homogeneous. Then cover the bowl with a cloth and let it stand for about 2-6 hours. If there is no time for that, the bread can be made without waiting, but the longer we wait, the easier it will be to handle the dough and the tastier the naan will be.
After letting the dough sit, divide it into 4 parts – each part is for one portion, so if we happen to plan to eat fewer portions that day, we can put the rest in the fridge or freezer. Roll each part of the dough with a rolling pin into an even, thin circle the size of a pan. Use extra flour if the dough is too sticky. If you decided to put garlic, coriander or sesame seeds on top, cut the garlic into circles and coriander into smaller leaves, place them together with the seeds on the surface where we roll, then place the formed dough on them and use the rolling pin once more, so that the ingredients stick to the dough from below.
Preheat the pan over a high heat for 2-3 minutes and fry the Naan for about a minute and a half on each side (be careful not to burn it, it may darken slightly)
When the Naan are done, pour a little olive oil and cut them into triangles.

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