Naan is a leavened bread cooked in a pan, widespread in South or Central Asia, well known as Indian bread, served very often in Indian restaurants with chutney and cheeses, it can in fact be declined as a side dish, or filled with a mixture of minced meat, such as in the Keema naan.
Originally the name naan was a generic term to indicate unleavened bread from all over the world, usually milk or yogurt is added to the dough to make it even softer and is finally brushed with ghee or butter.
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Ingredients
- 500 gflour
- greek yogurt
- 90 mlwater
- 6 gbaking powder
- 7 gsalt
- 10 mlextra-virgin olive oil
Tools
- Pan
- Rolling Pin
- Bowl
Preparation
STEP 1
In the bowl put the flour with the plain greek yogurt and the yeast. Pour the lukewarm water a little at a time and the salt only at the end
Knead until you have obtained a homogeneous and compact dough. Cover the bowl with the tea towel and let it rest for 4 hours.
STEP 2
Divide the dough into 9 equal parts and form 9 balls all of the same size. Put the balls to rest on the tray covered with the cloth for about 30 minutes.
roll out each ball on the floured pastry board until it forms a disc with a diameter of 15 centimeters.
STEP 3
Brush a non-stick pan, preferably a cast iron pan with a drizzle of oil and heat well. When hot, cook the naan for a minute or two on each side. Grease the pot again if necessary. In the end you will get a very soft bread. Keep the nine naans in the paper bag of bread until ready to bring them to the table, this way they will remain even softer. Enjoy your meal!
