Leavened Indian Flatbread, commonly known as Naan, is a quintessential and beloved component of Indian cuisine. This soft, pillowy bread has gained international acclaim for its delightful texture and versatility, making it a staple accompaniment to various Indian dishes. Originating from the Indian subcontinent, Naan has transcended cultural boundaries and become a global favorite.
Crafted from a leavened dough, Naan undergoes a fermentation process that imparts its characteristic lightness and airy texture. The dough, typically made with a combination of all-purpose flour, yogurt, yeast, and sometimes milk, is left to rise before being expertly stretched and slapped onto the walls of a tandoor (clay oven) or cooked on a stovetop.
The result is a flatbread with a slightly crispy exterior and a tender, chewy interior. The magic of Naan lies in its ability to complement a wide array of dishes, from rich and saucy curries to grilled meats and vegetables. Garlic Naan, butter Naan, or plain Naan – the variations are as diverse as the culinary traditions that celebrate this bread.
Whether enjoyed as a vessel for sopping up flavorful gravies or simply savored on its own, Leavened Indian Flatbread, Naan, is a testament to the artistry of Indian cuisine and the joy it brings to those who relish its warm and comforting presence on the dining table.
This recipe of Indian flatbread goes well with almost everything! Quick and easy to do, but you will love this one!
Preparation: 2 hours
Cooking time: 5 minutes
Total time: 2 hours 5 minutes
Quantity: 6 servings
328 calories per serving
[ratings]
Ingredients:
- 5 teaspoons sugar.
- 5 teaspoons dry yeast.
- A cup of warm water.
- 1 teaspoon salt.
- 3 cups of all-purpose flour.
- 6 tablespoons ghee.
- Vegetable oil for greasing.
- 3 tablespoons of unsweetened yogurt.
- 3 teaspoons of onion seeds.
How to prepare the Naan Bread:
- Add the sugar and dry yeast to the warm water, and stir to dissolve the yeast.
- Cover the mixture for 10 minutes until it begins to froth and set it aside.
- Into an oversized bowl, mix the salt and flour, and sift through a fine sieve.
- yeast mixture, yogurt, and ghee are added and use your fingers to mix until having a soft dough.
- Continue mix the dough until it becomes smooth and stretchy.
- Lubricant a bowl with a few drops of oil, then put the dough in it and cover to rest for 90 minutes until the dough doubles the volume.
- Hit the dough down and knead again for 10 minutes.
- Divide the dough and roll it to form 8 round balls.
- Lightly flour and roll out the balls until you get a circle of 7 to 8 inches and 0.5 inches thick.
- Pull one edge of the circle gently to have a teardrop shape.
- Preheat the oven 400 F.
- Lay a bit of aluminum foil on the tray of the oven and grease it with few drops of the vegetable oil.
- Brush the dough balls lightly with ghee, and sprinkles the onion seeds over the dough.
- Put the pieces in the oven until it begins to puff out and have a light brown color.
- Flip the dough pieces and repeat.
- Serve hot in a basket.
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