Naan bread
This delicious soft bread can be served with just about all saucy dishes.
Originally baked in a tandoori oven - it gets its shape because it's stuck
to the side of the oven - you can still get great results using a normal
kitchen oven.
- 1 cup warm water (around 30 deg. C.)
- 7 grs dried yeast
- 2 tsp sugar
- 3 cups flour
- 3 tbsp yoghurt
- 5 tbsp ghee
- 1 tsp salt (to taste)
- 1 tsp onion seeds
- mix the yeast and sugar with the water, and stir until both are dissolved
- place the water on a warm place until the yeast becomes active (about 10
mins)
- mix the solution with the flour, yoghurt, 3 tbsp of the ghee and the salt,
and knead thoroughly for about 10 mins, the result should be a smooth and
stretchy dough (add more water or flour if required)
- place the dough in a slightly greased bowl, cover with a wet cloth and leave
on a warm location for 90 mins
- preheat your oven on 200 deg Celcius
- knead the dough again for about 10 mins
- divide the dough in 6-8 balls, form flat, tear-shaped small breads out of
each of them, about 1.5 centimeters thick (1/2 "), put them on a lightly
greased piece of aluminum foil on an oven tray
- brush some of the left over ghee on the top of each of the breads, and
sprinkle them with onion seeds
- every once in a while, turn the bread and brush the top side with the ghee
- the bread is done when it's light-brown and puffy