Naan PAN is a flat bread that comes from India and is consumed, especially in the north of the country. It is very easy to prepare and with it you can accompany a wide variety of dishes. Of course, as a warning we tell you that it is better to consume it just after prepared, because when cooling it hardens a little. This type of breads carry very little yeast and gluten, so they cannot be compared with the most spongy breads we know In the West. Rather, this Naan bread recipe is perfect to wet in your favorite recipes or in any Indian recipe you want to try. Experience the best of this delicious dish and discover how to make Naan bread in recipes.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make naan bread or Indian bread: |
| 350 grams of common wheat flour 1 teaspoon of dry bakery yeast 170 milliliters of hot water 1 natural yogurt without sugar 2 tablespoons of sunflower oil 2 pinches of salt 50 grams of molten butter 1 pinch of salt in scales or fat salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make naan bread or Indian bread:
1. Add the ingredients in a bucket, that is, hot water, oil, yogurt, fine salt, flour and, finally, yeast. Book butter and thick salt for later. See the mixture in the countertop for 10 minutes.
Trick: If you have a kneading machine, it will be perfect to prepare the Indian bread, let it love in the 15 -minute program.
2. Cover the dough and let it stand 1 hour protected from cold or air currents. At that time, it will bend its size.
3. Take out the dough again and love it for 3 minutes to extract the air. Do it by holding the knuckles and stretching it. There should be a malleable dough as if it were a plasticine. Meanwhile, heat the oven up and down to the maximum temperature it can reach.
Trick: If you stick the dough too much in the work bank, rub some oil. Never add more flour or the Naan will be very dry.
4. stretch the dough and enrollala to form an elongated bar. Separate it into 6 pieces and make balls with each one. Crush until the naan bread is about 6 mm thick.
5. Put oven paper on a tray or plaque and deposit the PAN Naan. Brush each bread with melted butter or ghee (an Indian butter). ÉCHALES A pinch of salt in scales and introduce the tray in the lower part of the oven. Bake 4 in 4 and will be ready in 5 minutes. Do not lower the temperature.
Trick: You can also make this Indian bread in pan. Heat over medium-high heat and leave it for 1 minute each side.
6. If you see that the PAN Naan has golden bubbles on the surface, this means that it is ready. Take out the bread from the oven and wrap them very well so that they do not harden. Serve with the accompaniments you have prepared, we also suggest you enjoy it with a Tikka Masala chicken with rice, it will be unforgettable!
Trick: There is a truquito that will be benefiting in case the Naan dries a lot, wet with water on both sides and take it on a plate to the micro for 30 seconds. It will become more tender.
