(Norsk oppskrift: Nanbrød )
After the first time you make your own Naan, there simply is no going back to the excruciatingly boring store-bought stuff! This recipe gives you 10 breads, so you might want to freeze half of them for another day. It is super to serve with Indian food, curries and basically all spicy foods. YUM!
Homemade Indian Naanbread
Indian flatbreads to serve with Indian currys.
- 500 grams Maida or plain flour
- 250 ml milk
- 2 teaspoons dry yeast or 15 g fresh yeast
- 2 teaspoons kalonji (black caraway or nigella seeds) (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons oil
- 200 ml thick yoghurt
Sift the flour with dry yeast, baking powder and salt in a bowl. Mix eggs, oil and yogurt and pour it into the flour together with your warm milk. Mix until a soft dough. Put the dough on a table with flour and knead for 5 minutes. Raise to double in size.
Preheat oven to 200 degrees C. Place a bowl of water on the bottom shelf.
Press dough down and knead it lightly and cut into 10 equal pieces. Use your hands and shape them into tear-shapes/Naan-shapes. (The shape is not all that important, they still taste fantastic!)
Put the Naans on a baking tin, either a well-oiled one – or lined with parchment paper. Bake on top-shelf for 7 minutes, turn them over and bake for an additional 5 minutes.
If you want to, you can brush the Naans with melted butter before serving, and they are best served hot/warm.