Naan
Naan is not just a side dish but also replaces forks and knives, as Indians use naan as eating utensils. According to ancient records found by archaeologists, naan was invented by the Persians. Over time, it spread further across India and the Arab world.
Details
- Preparation Time: 90 minutes
- Cooking Time: 15 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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200 g Flour, Wheat, bread flour
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1 teaspoon Sugar, brown
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1 teaspoon Yeast, dry
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0.25 teaspoons Salt, table
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0.5 teaspoons Baking powder
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1 spoon Oil, plant, sunflower
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2 spoons Yogurt, plain, from whole milk
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2 spoons Milk, whole milk
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1 teaspoon Oil, plant, sunflower
Steps
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In a small bowl, mix the dry yeast with a tablespoon of warm water. Then add sugar and mix well again. Place the mixture in a warm spot for 5 minutes or until a thin layer of foam forms on the surface.
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Meanwhile, sift the flour into a larger bowl and mix in the baking powder and salt. Make a well in the center and pour in the oil, yogurt, milk, and yeast mixture. Knead all the ingredients in the bowl with clean hands into a firm and smooth dough (knead for about 6 minutes).
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Then wet and wring out a kitchen towel, cover the bowl with the dough, and place it in a warm spot for one hour (until the dough doubles in size). Then take the dough out of the bowl and divide it into 4 parts. Roll each part on a floured surface into a round or oval shape, about 1 to 2 cm thick.
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Preheat the oven to 140°C. Grease a baking tray and place the bread on it. Leave at least 2 to 3 fingers of space between each piece. Place the tray in the preheated oven and bake the bread for 15 minutes. When the top of the bread turns slightly brown, it is done baking.
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Serve the bread immediately, as it is best when warm.
Nutrition Information (Per 100g)
- Calories: 311.07 kcal
- Fat: 4.57 g
- Saturated Fat: 0.35 g
- Carbohydrates: 53.08 g
- Sugars: 1.76 g
- Protein: 8.79 g
- Fiber: 1.76 g