Naan breads become delicious when you fry them in a pan.
A tandoori oven cannot be replaced, but a frying pan is a good trick for making naan breads at home. Wind Lindgren
Crispy soft naan breads are familiar from Indian and Nepali restaurants, but how to bake an equally delicious end result at home?
I’ve baked naan bread several times in the oven, but while the taste is good and the oven-fresh bread always tastes good, the mouthfeel doesn’t match the bread baked in the restaurants ’authentic tandoor oven.
In a home kitchen, the secret of crispy soft naan breads can be found on the stove. So forget the oven and bake the bread in a frying pan. The pan gives the bread a wonderful baking surface and the end result is closer to authentic naan bread.
It is a good idea to test the appropriate temperature a little. There must be enough heat, but on the other hand the breads must not burn. The feeling of baking comes quickly when you first test with one loaf of bread.
Crispy soft naan breads
4 dl yogurt
25 g of yeast
7 dl wheat flour
1 teaspoon salt 2 teaspoons sugar
50 butter melted
1. Heat the yogurt and dissolve the yeast in it, stirring. Add salt and sugar.
2. Add half of the flour to the dough, stirring, and form the dough by hand. Add more melted butter and flour if necessary so that the dough comes off. Let rise under the cloth.
3. Divide the dough into eight parts. Using your fingers, stretch the dough pieces thin and flat and grease with oil.
4. Bake the breads in the pan one at a time. Turn over when the bread is properly colored and bake on the other side. Appropriate temperature and cooking time must be sought by training.
5. Serve the breads immediately.