Naan bread is a traditional Indian dish, which is generally cooked in a special Indian tandoor oven. As far as this device is not available in all the houses, cooking it on a hooded gas barbeque is a nice choice. The bread should be served hot, preferably, with other Indian or Asian dishes. It is an ideal addition to chicken, curries, kebabs and other meat dishes.
- dry yeast : 1.5 tsp
- water : 1 cup (warm)
- sugar : 1.5 tsp
- flour : 3 cup
- salt : 1 tsp
- butter : 6 Tbsp (melted)
- yoghurt : 3 Tbsp (plain)
Stages of cooking
Take a small bowl. Pour warm water into it, add dry yeast, sugar and mix the ingredients until the sugar dissolves. Set aside for about 10 minutes, but do not forget to cover the bowl with kitchen film or a piece of cloth. Take another bowl and mix salt and flour in it. It is preferable to sift the flour in advance.
Now, add the yeast mixture, melted butter and yoghurt. Knead soft dough on a floured countertop for about 10 minutes.
Put the dough into a large bowl, cover it with kitchen film or a piece of cloth again and set aside for about 90 minutes.
Then knead the dough once again for 10 more minutes. Divide the dough into 8 equal parts and form small round balls.
Roll out the balls to get small circles around 8 inches in diameter. Then pull each circle to give naan bread its traditional shape.
Bake naans on the pre-heated to 200 C (400 F) barbeque. It is recommended to cook naan bread on the list of aluminum foil greased with several drops of oil. Brush each naan with melted butter and cook until they puff up and become light brown in color.
That’s it! Your naan bread is now ready! Serve it hot! Bon appétit!