https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=NaanNaan - Revision history2026-04-05T18:00:28ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Naan&diff=9460&oldid=prevCh at 10:23, 6 December 20232023-12-06T10:23:38Z<p></p>
<p><b>New page</b></p><div>[[Bread & Baking |&lArr; Bread and Baking]]<br />
<br />
[[File:Missing-image-232x150.png|400px|left]]<br />
This is based on Giulia's [[Za'atar Flatbread]]. For use with [[Bread & Baking#Tarwebloem biologisch op molenstenen gemalen / organic stone-ground wheat flour|my standard breadflour]] I've modified the ingredient quantaties to make a little less, but wetter dough. <br />
<br clear=all><br />
<br />
==Ingredients== <br />
:400g flour<br />
:20g fresh yeast<br />
:150g lukewarm water<br />
:100g greek yogurt (also lukewarm) <br />
:1 tablespoon of sunflower oil <br />
:1½ tsp of salt <br />
:1 tsp nigella seeds<br />
:butter for brushing<br />
<br />
<br clear=all><br />
==Method==<br />
#Dissolve the yeast in the lukewarm water. <br />
#Mix the flour, nigella seeds and salt in a bowl. <br />
#Add the oil and the dissolved yeast and water. <br />
#Add the yogurt spoon by spoon, mixing and kneading the dough until everything is mixed in and the dough will be slightly sticky. <br />
#Leave to rise in a warm place for 20-30 mins. <br />
#Cover your hands in oil and knead the dough, make approx 9 balls of dough.<br />
#Roll out the dough balls with a rolling pin to make ovals. <br />
#Leave once again for 15 mins. <br />
#Heat up a pan to very hot - I use a tala or chapati pan. Cook on one side of the naan for a minute or so till top starts to puff up a little. This can be encouraged by using a blowtorch. Flip over a cook briefly.<br />
#While still hot brush with softened or melted butter.<br />
<br />
<div class="indexkeywords"> indian </div></div>Ch