Naan
— Mother recipe · ar de en es fr it ja pt ru zh
Naan is a soft and pillowy Indian flatbread that's crispy on the outside and fluffy inside, perfect for dipping in curries and pairing with biryanis.
📷 OpenCage — CC BY-SA 2.5 (Wikimedia Commons)
⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 500g all-purpose flour
- 3 tablespoons vegetable oil
- 2 cups warm water
- 1 packet of instant yeast
- Salt to taste
- Extra virgin olive oil or butter for greasing
Method
- In a large bowl, mix the flour and make a well in the center. Add yeast, oil, and about two-thirds of the warm water.
- Mix with your hands until you form a dough ball. If necessary, add more water or flour to achieve an non-sticky dough consistency.
- Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Divide the dough into equal-sized balls. Roll out each ball of dough into thin and irregular circles.
- Heat a non-stick skillet over medium-high heat. Cook naan one at a time, flipping when bubbles form on top. Brush with melted butter or oil before serving.
The story
Naan is a traditional flatbread from Northern India and Pakistan. It was introduced to the Indian subcontinent by Mongol conquerors in the 12th century and quickly gained popularity for its extraordinary texture.
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