Butter and Garlic Naan
Pane-Bistecca
Naan is a flat bread from South Asia, such as India, Pakistan, Bangladesh, but also Central Asia, such as Afghanistan and Tadzhikistan, as well as the Near East, Iran and Turkey.
The word naan actually comes from Persian and means “bread”. The word has consolidated into Hindi, so it is now used for Indian flatbread. My naan turned out very fine, fluffy, and also very garliky. It’s not hard to make at all!
The word naan actually comes from Persian and means “bread”. The word has consolidated into Hindi, so it is now used for Indian flatbread. My naan turned out very fine, fluffy, and also very garliky. It’s not hard to make at all!
Ingredients
5 g dried Yeast
1 tsp Sugar
100 ml warm Water
50 ml Olive Oil
60 g Greek Yogurt
1 Egg
melted Butter
chopped Garlic
Instructions
1
Step 1
Mix the dry yeast with the sugar and warm water. In another bowl, beat well the olive oil, the yogurt and the egg. Mix both liquids together, then add half of the flour and the salt. Let knead well with the machine, adding a little flour every now and then until the dough is soft but not sticky.
2
Step 2
Cover the dough and let it rise in a warm place for 2 hours.
3
Step 3
Then divide the dough into about 6 parts and shape each part into an oval in your hand. This will make the bread thinner in the middle and slightly thicker at the edges, like a pizza.
4
Step 4
Heat a shallow pan and put a little butter on it. Fry the patties on it on both sides, creating the typical “burn pattern”.
5
Step 5
Keep the fried naan warm in the warmed oven, then when all are done either brush with melted butter or brush with the butter mixed with garlic and let warm through briefly in the oven. Serve warm.
Notes
Naan are baked in India in a special tandori oven, but since we don’t have that at home, it works just fine in a pan!They go well with all curries, but also with goulash and more.
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