Naan (Indian flatbread)

Naan (Indian flatbread)

Total: 2 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 222 kcal
, Fat: 8 g
, Carbohydrate: 32 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350g white flour
1tsp salt
1tsp sugar
1 ½tsp dry yeast
2tbsp butter, melted
1dl water
½dl milk
75g plain greek yoghurt

Naan

2tbsp butter, melted
1 garlic clove, pressed
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How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Combine the warm, melted butter with the water, milk and yoghurt, add to the flour and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.

To shape

Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll each ball into an oval approx. 0.5 cm thick, making sure the edges are a little thicker. Preheat the oven to 60°C.

Naan

Combine the butter and garlic. Cook the flatbreads next to each other in a warm non-stick frying pan for approx. 3 mins. each until bubbles appear on the surface, turn the flatbreads and cook for a further 2 mins., remove from the pan, brush with the garlic butter, keep warm in the oven.

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