Naan (Indian flatbread)


Total time: 2hr
Preparation Time: 30m

Servings
For 8 piece


Nutritional Information

Contains 222 Kcal, 6g Protein, 32g Carbohydrates, 8g Fat


Ingredients

  • Dough
  • 350 g white flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1.5 tsp dry yeast
  • 2 tbsp butter, melted
  • 1 dl water
  • 75 g Greek yoghurt
  • 0.5 dl milk
  • Naan
  • 2 tbsp butter, melted
  • 1 garlic clove, pressed

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Combine the warm, melted butter with the water, milk and yoghurt, add to the flour and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
  • To shape

    Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll each ball into an oval approx. 0.5 cm thick, making sure the edges are a little thicker. Preheat the oven to 60°C.
  • Naan

    Combine the butter and garlic. Cook the flatbreads next to each other in a warm non-stick frying pan for approx. 3 mins. each until bubbles appear on the surface, turn the flatbreads and cook for a further 2 mins., remove from the pan, brush with the garlic butter, keep warm in the oven.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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