Indian cuisine · Dough, Pasta & Rice

Naan

Soft, blistered flatbread from the hot pan, brushed with garlic butter.

Ingredients · for 4 servings

• 400 g wheat flour
• 150 g yogurt
• 120 ml warm milk
• 1 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 3 tbsp butter
• 2 garlic cloves
• 1/2 bunch coriander

Instructions

1. Dissolve the yeast and sugar in the warm milk and let it activate for 10 min.
2. Knead the flour, salt, baking powder, yogurt and yeast milk into a soft dough; let rise, covered, for 60 min.
3. Divide the dough into 6 balls and stretch each into an elongated teardrop shape (about 20 cm) – not too thin.
4. Heat a cast-iron pan until very hot, without any fat.
5. Place the naan, lightly moistened underside down, in the pan until bubbles form; then finish for 1–2 min with a lid on, or briefly hold under the grill.
6. Melt the butter with pressed garlic and brush the hot naans with it.
7. Sprinkle with chopped coriander and serve immediately – naan is only perfect fresh.