Naan bread from the pan

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 So today we make a quick, delicious naan bread from the pan. The term actually comes from Persian and simply means "bread". Naan is available in many countries in different variations, the best known is probably the Indian naan, which is traditionally baked in a tandoori oven. But you can also easily make it at home in a pan and conjure up a wonderful side dish to many dishes, the bread also fits perfectly to the BBQ!


The preparation goes almost as if by the side, you just have to allow a little waiting time in which the yeast can do its work. 

And with that we come to the ingredients:

  • 550g flour 
  • 150ml milk, lukewarm 
  • 2 tablespoons sugar 
  • 1 pk dry yeast 
  • 150ml natural yogurt 
  • 1 egg 
  • 2 tsp salt  

For frying: ghee, clarified butter or oil  

Optional: 

The pepper, spices, sesame seeds, black cumin, coriander, parsley, whatever you like. I would just sprinkle on the pita after rolling out the dough BEFORE baking, and then work into the dough again with a rolling pin - it works really well.


Preparation:

  1. Heat the milk, which should be lukewarm. Dissolve the sugar in the milk and then add the yeast and let it rest for 10 minutes.
  2. In the meantime, put all the remaining ingredients in a bowl.
  3. When the yeast has activated and a nice foam has formed on the milk, then add the yeast milk to the bowl as well.
  4. Knead the dough well - the longer the better. I recommend 15 to 20 minutes here, this makes for smooth naan.
  5. Then cover the dough and let it rise in a warm place until doubled in volume - takes about 1 hour.
  6. Remove the dough from the bowl and knead again vigorously by hand.
  7. Form the dough into small balls and roll out on a floured surface until paper thin. 
  8. OPTIONAL: Now sprinkle with herbs or spices and press down again with rolling pin.
  9. Heat ghee, clarified butter or oil in a skillet and fry the thin patties over medium heat until golden on both sides.
  10. Serve while still hot - this tastes best!


Who is still looking for an instruction video, I also have that of course:




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