ReceptnaptárNaan (Indian leavened flatbread)
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Knead together the ingredients and the water into a dough; adjust the amount of water by eye.
- Wrap the dough in a damp cloth, and let it rise for 2–3 hours.
- Divide the dough into small balls.
- Shape the balls into ovals or rounds, using a rolling pin or by stretching with your hands.
- Brush the surface with water, and bake in a very hot oven (or tandoor).
- The naan should puff up a little, and be ready in 4–5 minutes.
- Brush with melted butter, and serve warm.
Source: Wikibooks Cookbook – Naan (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Bhatura (Indian leavened fried bread) · Indian
- Chapati (Indian whole-wheat flatbread) · Indian
- Megruli khachapuri (cheese-filled and cheese-topped bread) · Middle East & Caucasus
- Piadina (thin Italian flatbread, filled) · Italian
- Thepla (spiced Indian flatbread) · Indian
- Imeruli khachapuri (round cheese-filled bread) · Middle East & Caucasus
More indian ideas
- Butter chicken (murgh makhani)
- Chicken biryani
- Paneer butter masala
- Rogan josh (Kashmiri spiced lamb stew)
- Chicken tikka masala
- Dal makhani (buttery black lentils)
- Vegetable biryani
- Mutton curry (lamb curry)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings