Naan Bread
4 servings
25 minutes
Naan bread is one of the most popular traditional Indian baked goods. Its history dates back to ancient times when bread was baked in a tandoor, giving it incredible aroma and softness. The delicate yogurt-based dough with coriander and cumin makes naan exceptionally airy and fragrant with subtle Eastern notes. A golden crust forms during baking while the inside remains light and tender. These breads pair perfectly with spicy Indian curries, meat and vegetable dishes, or simply with butter or garlic. They can be used as a base for snacks, wrapped around fillings or served instead of bread. Naan is a flavorful journey into the essence of Indian cuisine, combining the aroma of spices, the warmth of baking, and richness of flavor.
1
Mix flour, yeast, and salt in a large bowl. Add half of the warm water and yogurt. Knead a soft dough. If the dough is dry, incorporate the remaining water. Add coriander.
- Wheat flour: 350 g
- Dry yeast: 7 g
- Salt: 0.5 teaspoon
- Water: 100 ml
- Yoghurt: 150 g
- Water: 100 ml
- Ground coriander: 2 tablespoons
2
Return the dough to the bowl, cover with plastic wrap, and leave for one and a half hours until the dough triples in size.
3
Transfer the dough to a floured table and knead a little more.
- Wheat flour: 350 g
4
Divide into 4 parts and roll each into a ball. Then roll each ball into an oval measuring 15x25 cm.
5
Place on greased baking sheets, sprinkle with cumin, and bake for 8-10 minutes until golden and crispy. Serve warm.
- Ground caraway: 2 tablespoons
