WEICHER GEHT'S NICHT! NAAN BROT EINFACH SELBER MACHEN - INDISCHES FLADENBROT REZEPT - PFANNENBROT

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier with a similar flavor profile.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

In a bowl, combine flour and salt.

In warm water, dissolve the yeast and sugar.

Add yogurt and oil to the flour mixture along with the yeast-water mixture.

Knead the dough until it forms a compact ball, either by hand or with a stand mixer.

Grease the sides of the bowl and turn the dough in it, then cover and let it rise in a warm place for about 45 to 60 minutes until doubled in size.

Place the dough on a lightly floured surface and knead briefly to prevent sticking.

Weigh the dough; it should be about 910 grams, then divide it into 6 equal pieces, each weighing approximately 150 grams.

Shape each piece into a ball on an unfloured surface to prevent slipping.

Roll each ball into a flat disc about 3 to 4 mm thick and 22 cm in diameter.

Place the rolled discs on a floured surface and cover with a clean kitchen towel.

Let the discs rise for another 15 to 20 minutes while preparing the brushing mixture.

Melt butter or ghee in a pot and add salt and herbs (parsley or chives).

Heat a pan on high, then reduce to medium-high heat (7-8 out of 9).

Place the first naan in the hot pan and let it sit until small bubbles form on the surface.

Flip the naan and wait another 10 to 15 seconds, then flip again to form larger bubbles, pressing gently on them to help the naan puff up.

Remove the naan from the pan, place it on a clean kitchen towel, and brush with the prepared mixture, then cover it again.

Repeat the process with the remaining naans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens