Naan (Persian word for “bread”) is a type of flatbread which is often used in India. It’s a great side dish for almost any Indian curry.
Preparation time: 20 min + Resting time: 35 min + Cooking time: 15 min = Total time: 1h 10 min
| 450g | white flour |
| 2½ ts. | baking powder |
| 2 ts. | sugar |
| 1 ts. | salt |
| 60g | melted butter, plus some more to coat the bread. |
| 250ml | warm milk |
| 2 tb. | cumin seeds |
Simple Steps to Succeed
- Mix flour, baking powder, sugar and salt in a bowl.
- In a small pan, heat the milk (not to hot, so you won’t burn yourself when kneading) and the butter.
- Little by little knead the milk-butter mixture into the flour to a glossy dough.
- Cover the bowl with cling film and let it rest for 20 minutes.
- Divide into 8 portions, create flat balls and put it on the kitchen counter.
- Cover with a moist cloth, let it rest for 15 minutes.
- Preheat the oven to 275°C.
- Roll out the dough (round, diameter: 23cm/9 inches)
- Coat the top slightly with melted butter, add some black cumin.
- Bake one at a time on a grate for 1 – 2 minutes (stay in front of the oven, it’s very fast!) The Naan should have a slight brown color.
Naan – Here served with Chickpea-Spinach-Curry
Tipps:
- Wrap the finished bread in a dishtowel to keep it warm.
- You can also try and knead some spices into the bread to have a flavored naan
