Preparation time: 25 minutes
Rising time: 1 1/4 hours
Baking time: 10-12 minutes
This bread is associated in particular with the Sikh tribe of the Punjab. It is a leavened bread in which the leavener is often made from buttermilk or yogurt. The dough is stretched by tossing the piece of dough quickly from one palm to the other to form a thin oval flat bread, slightly thicker around the edges than in the center.
Traditionally naan is cooked on the inside surface of a tandoor oven, brushed with a thin coating of oil or ghee and then served hot.
Often naan is sprinkled with poppy or sesame seeds before being baked. Chopped onions or cilantro leaves can also be mixed into the dough.
Naan can also be stuffed with cheese, vegetable curry or meat. In this case, the filling is placed on part of the dough which is folded over on itself before being rolled flat with a rolling pin.
Making the basic dough
- Dissolve the yeast and sugar in the warm water; add the beaten egg and the yogurt;
- place the flour and salt in a bowl; make a well in the center and pour in the liquid yeast and yogurt mixture; mix together, gradually incorporating the dry ingredients into the liquid until smooth; add the oil or ghee and let absorb;
- knead for 15 to 20 minutes until the dough is smooth and elastic;
- cover with a damp cloth and let rise for 1 hour at room temperature or until the dough has doubled in volume.
Finishing and baking
- divide the dough into 8 balls; sprinkle your work surface with a little flour;
- gently roll each ball into an oval with one end wider than the other (somewhat pear-shaped);
- place on a pan; cover with a damp cloth and let rest 15 minutes;
- brush the surface with a little ghee or oil; sprinkle with the sesame or poppy seeds; bake in a preheated 230° C (450° F) oven for 10-12 minutes or until the naans are well browned.
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