How do you pronounce naan
A great classic for dinner, parties and the like: This naan bread is one of our readers' favorite recipes for a reason!
Naan, this delicious Indian flatbread from the pan, is one of my all-time favorite breads for a very specific reason: It's fluffy. Very fluffy. And I'm an absolute fan of fluffy, hearty yeast pastries - see focaccia, onion cake, pesto flower and Co. That oursNaan recipe is easy and quick to make - except for the time the dough rises - is just the icing on the cake.
In addition to yeast, yogurt is traditionally used in naan breads to ensure the fluffiness and special consistency. I bake naan in the pan so I don't lose valuable time 😉. The smell makes you really impatient ... In addition, you don't have to preheat the oven for pan bread. Within just 3 minutes, the small loaves puff up incredibly and throw the typical small bubbles. Time to spread the curry on the plates! Whereby - like my other pan bread without yeast, we actually like to eat naan pure, without anything to it. Since I don't use any fat for frying, I only add a little liquid butter or ghee afterwards. Jan might still have fresh coriander. I hate (!!!) coriander myself. If I accidentally forget to order my dish expressly without coriander at an Indian restaurant, unfortunately I cannot actually eat it 🙁
Variants: vegan naan bread or naan with dry yeast
But back to the wonderful Indian naan bread, which is absolutely delicious without coriander. You can make the naan vegan by using plant-based milk and soy yogurt. If you have fresh yeast, you can of course use it instead of the dry yeast.
While baking, I recommend that you cover the individual flatbreads stacked with a little aluminum foil and keep them warm, similar to waffles. It just never works for us - the first flatbreads are usually already plastered before we can sit down at the table 🙂. Naan bread has long been in the league of yeast dough pizza or stick bread.
Note: I published this post for the first time in 2016 and last updated it in 2020.
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Naan (Indian flatbread)
- Stir the yeast and sugar into the lukewarm milk. Put the flour in a bowl, make a well in the center and pour the yeast milk into it. Mix with a little flour from the edge and let stand in a warm place for 10 minutes.
- Add yoghurt, salt and baking powder to the bowl and knead the dough for a good 5 minutes with the dough hook. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour.
- Divide the dough into approx. 6 equal pieces and form balls. Either pull each ball with your hands (like a pizza) into a small flatbread with a slightly thicker edge; or roll it out in the classic way on a little flour.
- Let a coated pan get very hot and add the first naan. After a short time, turn as soon as it starts to bubble and bake from the other side. Be careful, the breads get too dark quickly! Do the same with the rest of the loaves. To serve, pour some melted butter or ghee over it.
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