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Naan Bread.

Naan, a fresh indian bread. Here with sesame - but you can choose whatever toping you like: garlic, onion, cheese, other seeds etc. 
Naan ( = Bread) is a flatbread,  and on the contrary to the other indian breads, it is made with yoghurt. Traditionally you bake it in a clay oven, but luckily also bakeable  in a regular oven :) 

Naan goes well with all the  indian und nepalese curries, it's also great with a soup or for dipping with homemade hummus.  
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Preparation 15 min. (+ 1h for the dough to rise)
Baking 6 min.
Yield. 3 pieces 


You can multiply this recipe as you like. For 2 people I usually use this quantity, which makes  3 pieces of naan bread: 

You need. 

75ml lukewarm milk 

1 tbsp dry yeast

225g flour 

1/2 tsp baking powder

1/2 tsp salt 

1 tbsp oil, sunflower

80g plain yoghurt

Sesame (optional)


Instructions. 

Mix the lukewarm milk and dry yeast in a small bowl and leave it for 10 min. The yeast will dissolve itself and the milk will get a brownish colour. 

Mix flour, baking soda and salt in another bowl and add the milk/yeast mix. 

Now add the oil and yoghurt and knead until you get a smooth dough. 

Lightly grease the bowl with oil, put the dough back in and cover (with a clean towel) and let rise for about 1 hour at room temperature. 

Preheat oven to 220°C.

Put the (empty) baking tray in the oven, so it can heat up already. 

Now cut the dough into 3 pieces to form balls. 
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With your hands you can flatten each ball into a flat bread and sprinkle with sesame. Press the sesame a little bit into the dough so it won't burn.

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Now get the heated up tray out of the oven and put the baking paper with the naan on it.

Bake the naan for 5 min. in the middle of the oven, then transfer the tray to the top rack and change to function GRILL for 45-60 seconds. *

The bread should be slightly browned. 
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Notes.

* Be careful with the baking paper. Mine was a litte bit too big and when I transferred the bread to the top rack with the GRILL function on, the paper caught fire. Yep, baking paper can burn ;)
I now leave the bread in the middle of the oven or one rack below the top... and if necessary I grill it a litte longer until it gets the brownish colour. 



Enjoy.
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Inspiration. This recipe is inspired by Sarah from somewehre.li. 


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