Naan - by Jae

This is a recipe for naan, an indian type of flatbread

Background

Naan is a leavened flatbread originating from the indian subcontinent. Today it is part of many asian and caribbean cuisines. This recipe is for 4 big naans, and it is vegetarian.

Ingredients

• 500 grams flour
• 2 dl water
• 1,5 dl yoghurt
• 2 teaspoons salt
• 2 teaspoons sugar
• 25 g fresh yeast
• 2 teaspoons vegetable oil or olive oil

Cooking

1: Start by mixing together water, yoghurt, salt, sugar, oil, and yeast in a bowl until it's a smooth liquid.

2: Add flour to that and stir with a spoon until your dough is a cohesive mass.

3: Leave that to rise in the bowl covered by a cloth or towel for an hour.

4: Knead it again with a spoon, deflate it, and leave it to rise again for an hour.

5: Take it out of the bowl and divide into four pieces. Leave them to rise on a floured surface covered by a cloth or towel.

6: When they have grown a little flatten them out, but don't deflate them, and oil up a pan on high heat

7: Cook your naans on high heat one by one. Flip them frequently when frying and cook until golden brown.

Serving

Cover your naans with some parsley or garlic and butter if you have it. This is perfectly served with other indian dishes such as chana masala.