Indian Naan Bread can be prepared in a variety of ways - today we will discuss one of them. In any case, indic Naan bread is perfect for breakfast, when you want to have your morning coffee or tea a bite to eatand at lunch when you want a more substantial meal. For example, chefs Naan use bread instead of homemade pizza crust.
How to eat? With Naan bread, cheeses, various herbs, sauces or legume spreads go well with Naan.
Cooking time: 60 minutes + rising time. Quantity: 6 pcs.
Required accessories:
Ingredients:
- 7 g dry yeast
- 180 ml lukewarm water
- 3 glasses of light spelt flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon baking soda
- 4 tablespoons natural yoghurt
For spreading:
- 50 g butter
- 4 cloves of garlic
Preparation:
- Activate the yeast. Mix the dry yeast with water and leave it for 15 minutes until it starts to foam.
- Knead the dough. Put the flour in a bowl, add the sugar, salt and olive oil. Add the baking soda to the yoghurt, stir and let it foam. Pour the yoghurt and baking soda over the flour and top with the activated yeast. Knead the dough with your hands until it is smooth and does not stick to your hands. You can also use a food processor to knead the dough. Grease the bowl in which you will be kneading the dough with oil, cover it with a towel and place it in a warm place.
- Prepare the grill. While the dough is rising, start heating COBB or other grill. Use more charcoal briquettes and place 25-27 in the expanded charcoal basket of the grill coal briquetteswhich allow a higher temperature to be obtained. After 15 minutes, the coals will turn grey ash, then place the heat distribution plate and grates with pizza stone and close the lid. Try to lift the lid as little as possible to keep the heat as high as possible. The pizza stone will reach a temperature of 220 degrees within 20-30 minutes. This temperature is sufficient for the bread to bake nicely.
- While the grill is warming up, prepare the dough puffs. From the prepared dough, make 6 identical balls of dough, which you will use to make the flatbread. It is important to keep the air bubbles to a minimum and to use as little flour as possible when making the flatbread. Of course, you do not need to make the flatbread stick to the pizza stone. Naan Knead the bread by folding it over several times and folding the edges towards the middle of the bread to create air gaps in the dough.
- Bake Naan bread rolls. Bake the flatbreads on a preheated pizza stone for 2-3 minutes on each side, turning over and over. It is important that the scones are nicely browned, puffed up and that air bubbles have formed.
- Brush the bread with butter. Brush each flatbread, while still warm, with melted butter and grated garlic and place one on top of the other so that they do not get cold so quickly.
Naan The bread will be particularly tasty to eat if it is dipped in a yoghurt raita sauce while still warm. Enjoy!
Source: Seasonal Kitchen
