how to prepare it with the original indian recipe
Naan bread is a pan-cooked bread typical of the Indian tradition with a dough made from flour and yogurt. Here is the original recipe!
Naan bread, or more simply naan, is a leavened bread typical of Indian cuisine. The preparation is quite simple and can be easily done at home with just a few ingredients. To distinguish the naan from other types of Indian bread, such as the chapati, is cooking. In fact, naan bread is usually cooked in the tandoor oven the same used for the preparation of the famous tandoori chicken, in the shape of an inverted bell.
We will bake it in a plain no stick pan so as to recreate its characteristic soft consistency, similar to that of a thick piadina. It goes without saying that the best way to enjoy this Indian bread is together with other typical traditional dishes such as the aforementioned tandori chicken, chicken tikka masala or the delicious vegetable curry.
How to make naan bread recipe
- Put in a bowl the farina and the yeast dry and give it a quick stir.
- Form a well in the center and pour thewaterlo yogurt and the sale and start kneading with your hands until everything starts to come together.
- Finish working the dough on the pastry board in order to obtain a loaf smooth and lump-free.
- Form a ball, transfer it to a covered bowl and then leave bump up in the oven off with the light on for at least 3 hours. The dough should triple in volume.
- After the first leavening, divide the dough into loaves of 100 gramsform balls and put them on bump up again, covered with a cloth, for 1 or 2 hours, or in any case until doubled.
- After the second leavening, roll out each loaf with a rolling pin until you reach one about 7 mm thick.
- Cook the naan in a hot pan 30-40 seconds each sideby turning it a couple of times.
- Once cooked, arrange the bread on a plate, buttering or oiling it to taste.
Serve freshly made hot naan along with delicious chicken tikka masala.
Discover all our recipes for making bread without yeast!
This bread can be kept for about 1 day out of the fridge, in a cool, dry place away from sources of heat that would dry it out. Once cooked you can also portion it and freeze it in the freezer.
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