Original Indian Naan Bread
Yogurt grilled and spiced with nigella for a South Asian bread.
1 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 50 min · Cook 20 min · 70 min total
- medium
- 1
Sieve the flour. Add water, yogurt, egg yeast, nigella and salt to make a soft dough. If dough sticks too much then use little bit of oil on hand and then punch into dough.
- 2
Top with oil. Let rest covered 15-20 minutes. Divide dough into 8-10 portion and form balls with little flour.
- 3
Let rest 20 minutes. Now to make naan, set oven at broil. Roll oval shape out of dough: flat your balls and toss to make them bigger.
- 4
Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
- 5
Repeat with the other naans. Keep them covered with a towel and serve warm. And they are ready to eat.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
