An Indian bread made by cooking dough softened with yogurt and yeast in a pan, brushed with garlic butter. It's ideal alongside curries and spiced dishes, perfect for scooping up sauces.
Dissolve the yeast and sugar in warm water and let sit for 10 minutes; then mix with flour, salt and yogurt and knead until you get a soft dough.
Cover the dough and let it rest in a warm place for about an hour until doubled in size.
Divide the dough into balls and roll out into a teardrop shape; cook in a well-heated pan until each side develops bubbles and spots.
Brush the freshly cooked naan with melted butter mixed with crushed garlic while still hot, and serve immediately.
Important: The pan needs to be very hot so the naan puffs up quickly and gets its speckled look; in a lukewarm pan the dough will toughen. Contains gluten and dairy products. Best served right after cooking; wrap the rest in foil to store.
Adding yogurt to the dough gives it both softness and a slightly tangy flavor; using ayran instead of yogurt also gives a similar result.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.