Freshly baked
Naan bread

Freshly baked naan bread is a great accompaniment to many kinds of chilies and savory dishes. Naan or nan as it is pronounced in modern day Iran originated in Persia and is widely used these days in the Indian cuisine. It was just the word for bread.  


Naan as it is known today has been heavily influenced by the Southern Asian cuisine and many recipes are known and shared in the Western world as well. Depending on the recipes naan's are usually very thin or similar in thickness as a pita bread.


Preparation time: 30 minutes 
---------
Baking time: at least 25 minutes
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Resting time: 1 hour
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Total time needed: at least 1 H 55 minutes
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Grade of Difficulty: easy


This recipe was inspired by Anitkaorange. You can find the recipe in German language here




Ingredients
for freshly baked
Naan Bread

  •  550 g wheat flour
  • 150 ml lukewarm milk, (room temperature)
  • 2 tbs. sugar
  • 2 tsp. dry yeast
  • 1 tsp. garlic flakes
  • 1 tsp. baking powder
  • 2 tbs. vegetable oil
  • 150 ml Amasi, gently beaten (Replace it with plain yoghurt if you prefer)
  • 1 large egg, gently beaten
  • Salt to taste
  • Flour for rolling the dough



Directions

  • Pour milk in a bowl and mix with ½ tbs. sugar and  2 tsp. dry yeast. Cover with a cloth and place for 20 minutes in a warm place. After 20 minutes the yeast should have dissolved and there should be foam on the surface of the milk.
  • Place the flour in a big bowl and add the milk and yeast mixture, oil as well as the gently beaten amasi and egg to it. Knead the ingredients well about 10 minutes should do till the dough has become smooth, slightly sticky and firm.
  • Pour a 1/4 tsp oil in a bowl and roll the dough briefly in it. Cover the bowl with a board or wrapping foil and let it rise in a warm place for 1 hour.
  • After one hour the dough should have  doubled in volume. Knead it again for a few minutes and divide it into 6 to 8 similar sized balls.
  • Add a little flower to a big board and using the rolling pin form each of the balls of dough into 3 to 5 mm thin flat slabs. Make them round, oval or whatever shape you like. Place the finished pieces of dough on a plate always making sure to add a little of flower to them to prevent them from sticking together.
  • Once the dough slabs are prepared, cover them with a towel and heat up a large not sticky frying pan on the stove. Make sure the pan gets really hot. 
  • Place the first slab of dough into the hot pan (if it’s a non sticking surface pan you won’t need to 
  • add oil) and let it bake for about a minute or two. Once there are developing bubbles on the surface of the dough it is time to flap it over. Bake it on the other side for about the same time or a little less, making sure it won't burn. 
  • Once the first naan bread is done place it quickly on a prepared board or plate. Bake as many of the bread slabs as you like to use for the meal and freeze the remaining dough balls in the freezer for later use.

 Serve with a tasty curry or savory dish.




Pita Bread recipe from Turkey


Mini Pita bread recipe from Israel


Australian Damper Bread


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