Naan. This is this delicious delicious Indian flatbread that is usually served as a side dish by the Indian. The yoghurt used gives it a very special taste. That’s what makes Naan so popular. It’s just delicious. I have been experimenting for over two years on a recipe that allows a fluffy aromatic Naan. Of course, the result is not comparable to an original Indian naan. But for the most part – including me – missing a classic tandoor . But this recipe comes close and gives you such a delicious naan that you would like to eat it every day!
Naan from the pan
In my earlier attempts, I used to cook naan with eggs, but I’ve gotten off that too. The current recipe is just right for me and can be used in many ways. It does not always have to serve as an accompaniment to Indian food, why not wrap it with salad and delicious quinoa feta spinach patties ?
The last time I made ghee, I mixed the leftovers with grated garlic and chopped parsley. The finished still hot naan breads I then coated it. Wonderful ! Also, I have had good experiences with keeping warm. Wrap the baked bread in a stack of aluminum foil and let it rest in the warm (approx. 60 – 80 ° C top / bottom heat) oven. That’s how they taste like freshly baked up to four hours later. ♥
Tips & Tricks
There are a few things to consider when preparing.
Time and again time
A yeast dough needs rest and patience, but you will be rewarded with the highest level of fluffiness. 60 minutes for the dough are really minimum and if the formed dough pieces, then another 30 minutes to go, the better.
Unlike my pizza dough, you can roll out the naan dough pieces, but work best with moderate pressure. Carefully roll it up, turn it 90 ° and repeat it almost three to four times until it reaches a thickness of just under 5 mm. When baking in the pan, they are then beautiful. Of course, you can also roll them thinner or thicker. The best way to experiment with the optimal thickness for you!
One after the other
Two of us work as a team at Naan. Mark may keep an eye on the naan in the pan as I roll out new ones and brush the baked ones with ghee or oil. Are you alone? Get the dough beads ready – preferably always covered with a slightly damp cloth – and rolls out one or two pieces. Do not stack, they will stick together. While the first one cooks in the pan – which takes just under 90 seconds – you then roll out the next one. In between, quickly back to the pan and turn. Remove the baked naan and place it on aluminum foil upside down. Brush with melted ghee or oil and then quickly throw the next one into the pan. If you have enough space, you can roll out all before. 🙂
If necessary, this can be omitted, but with a little ghee or oil, the whole thing tastes much better and it stays super soft. Best of all, refine the ghee (oil) with some garlic and coriander (parsley). A dream ♥
Incidentally, you only need to paint one side, always the side that was last in the pan (see photos).
At the end you will be rewarded with mega delicious Naan!
All the best
- 180 ml of lukewarm water
- 0.5 tsp sugar or honey
- 2.5 tsp dried baking yeast (1 small packet) or 20 g fresh yeast
- 400 g wheat flour (type 405 or 550) – spelled flour or wheat wholemeal flour ** also possible
- 130 g of yoghurt
- 0.5 tbsp oil
- 0.5 tsp salt
- 2 tablespoons ghee or good oil
- grated garlic (optional)
- chopped coriander or parsley (optional)
- Stir in the sugar and then the yeast in the lukewarm water and let stand for 10 minutes until bubbles form.
- Meanwhile, sift flour into a large enough bowl.
- Add yeast sugar solution to the flour. With a fork, gently strain the flour from the edge until it reaches a mushy consistency. Let stand for 15 minutes.
- Stir in a small bowl of yoghurt with oil and salt.
- Add yogurt mixture to the flour-yeast mixture. Owner of a food processor or similar : Knead the machine for at least 5 minutes until the dough becomes supple. Take out and form a ball by hand. Hand-kneader : First mix the ingredients roughly with a fork, then gently knead until it has become a homogeneous dough. Attention The dough is very sticky, but it must be so, so only take as much flour as necessary!
- Pour kneaded dough into a bowl and let it go covered with a damp cloth for one hour .
- After the dough has visibly enlarged, divide the dough into 8-10 portions. Carefully form balls and let it rest for at least 10 minutes (better 30 minutes).
- Carefully roll out the balls to a thickness of about 5 mm on a lightly floured surface ( do not stack them!
- Preheat the oven to 80 ° C and melt the ghee. Possibly. Add the chopped cilantro and the grated garlic.
- Heat a medium-high pan (do not heat the highest and maybe smoke too much).
- Once the pan is hot, add a rolled up dough piece.
- If bubbles form on the top and the bottom begins to turn brown, turn the flat bread.
- Continue to “fry” to the desired degree of browning, then put it upside down in the oven and sprinkle with the melted ghee.
- Do the same with the remaining dough pieces.
Note: This entry was completely revised on 08.04.2016.