Naan is the indispensable side to an Indian curry. And why buy naan bread in the shop when it is so easy to make it yourself? – True, it takes a bit of advance planning – start in the morning or the night before if you wish to serve it in the evening. But otherwise, it is really uncomplicated and it bakes real quickly.
- 300 grams of strong flour (German type 550)
- 4 grams of icing sugar
- 6 grams of salt
- 50 grams of yogurt
- 2 tablespoons of grape seed oil (or any other type of neutral-tasting oil)
- 1/2 package of yeast (or 6 grams of fresh yeast)
- 100 ml of cold water
- For serving: 20 grams of melted butter, 2 teaspoons of back cumin seeds
- Pour the flour into a large mixing bowl.
- Add the sugar, salt and yogurt to one side of the bowl and the yeast to the other.
- Add the oil and water and mix with a baking spatula until you obtain a smooth dough. If the dough is too tough, add some more water. If it is too runny, add some more flour.
- Cover with cellophane and a kitchen towel and let rest in a dark warm place for 8 hours.
- Transfer the dough onto a working surface. Knead through briefly. Divide into 4 parts and fold them into flat packages. Dust with flour and place them on a large oven tray or other surface. Cover with cellophane and a thick kitchen towel. Let rest for at least 1 more hour.
- Place a large cast iron oven plaque or skillet (temperature-proof) in the oven and pre-heat it to 250 degrees Celsius.
- When the oven is properly hot, pull the pieces of dough into flatbreads (not too thin) and bake one after the other for 5 minutes, then flip around and bake for another 3 minutes.
- For serving, brush with the melted butter and sprinkle with cumin seeds. – Ideally, serve while still warm.