Naan

Indian flatbread with garlic
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Dough

Procedure
300 g white flour
1 tbsp sugar
1 tsp salt
¼ cube of yeast (about 10 g)
125 ml water
100 g natural yogurt
2 tbsp sunflower oil

Shaping

Procedure
Flour for rolling out

Garlic butter

Procedure
50 g butter
1 clove of garlic, crushed
3 sprigs of coriander, chopped

Dough

Procedure
Knead all the ingredients in a bowl into a soft, moist dough. Shape the dough into a ball.
Return to the bowl, cover and allow to rise for about 1 hour until double in volume.

Shaping

Procedure
Briefly knead the dough on a well-floured work surface. Shape into 4 balls. Roll out each ball into a 5 mm thick oval.

Baking

Procedure
Place an empty baking tray in the middle shelf position for preheating. Preheat the cooking space to 250 °C using the PizzaPlus mode.
Place the ovals on the hot baking tray – do this as quickly as possible so that little heat is lost – and bake for 6 minutes.

Garlic butter

Procedure
Melt the butter and garlic in a small pan and briefly bring to the boil. Remove from the heat and stir in the coriander.

Serving

Procedure
Brush the naan with the garlic butter while still warm.

Cooking steps

Procedure
Action
(Pre-)heat cooking space to 250°C with Pizza Plus
Action
Pizza Plus 250°C for 6 Mins

Baking tray

Shopping list
Quantity Ingredient
300 g white flour
1 tbsp sugar
1 tsp salt
100 g natural yogurt
1 clove of garlic
2 tbsp sunflower oil
50 g butter
125 ml water
3 sprigs of coriander
¼ cube of yeast (about 10 g)
Flour for rolling out

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