Indian curry requires rice or Naan bread to go along with it. I always wanted to try to bake Naan bread as it is very similar to Pita bread we know in the Mediterranean. I prefer to make the Naan without the yeast though. The dough is fast to make and I could not tell the difference from the version with yeast.
Preparation time: 10 minutes
Baking time: 5 minutes per Naan
difficulty: easy
Ingredients:
- 2 cups of wheat flour
- 3/4 cups of water
- 3 tbsps yogurt
- 2 tbsp corn oil
- some Ghee
- Salt and Sugar, 1/2 tbsp each
- 1 tsp baking powder
Preparation:
Preheat the oven to maximum. Turn on the broiler.
Mix the dry ingredients well then slowly add the liquid ones kneading them into the dry ones.
Put a baking paper onto the baking tray.
Take small pieces of dough (fist size) and roll them out flat on a floured surface. Take the plat dough with wet hands and get it wet all over. Place in the oven and bake for 4 minutes. The Naan should be light brown and the dough should have risen and bubbled a bit. Now turn and bake on the second side for a minute.
Remove from the oven and repeat the last steps until the dough is used up.
Spread a bit of Ghee onto the hot Naan. This adds flavor and smell. Serve warm with the food.
