Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, naan bread. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Naan bread is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Naan bread is something that I’ve loved my whole life. They are fine and they look fantastic.
Naan is a traditional flat bread from India, while pita bread is eaten in the Mediterranean and Middle East. Pita is made with a very simple dough, using just flour, salt, yeast, and olive oil. Simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook naan bread using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Naan bread:
- Prepare Half kg of all purpose flour
- Get 1 and half table spoon of yeast
- Make ready Pinch salt
- Prepare 3 table spoon sugar
- Prepare 1 cup yogurt
Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven "tandoor" taste heavenly. In Indian cuisine, naan bread is often served with a curry or a dal (lentils). The curry can be of paneer (cottage cheese) or a mix of vegetables. The dal that pairs exceptionally well with naan is dal makhani.
Instructions to make Naan bread:
- Mix the ingredients
- Make a dough and cover for 30 minutes to rise
- Cut the dough into shapes
- Roll into thin round shapes
- Grease the surface of the above with brush
- Put your non stick pan on low heat
- Place your round flat dough on the hot dry pan and flip as it rise until done
- Serve with scrambled eggs and mayonnaise or any sauce of your choice
A video on how to make Naan! A simple video guide to making the best, authentic naan bread recipe in a skillet, with all your favorite toppings - garlic naan, onion naan and seeded naan! Khusrow documented naan-e-tanuk, and naan-e-tanuri which were both served at the imperial court in Delhi. He described the former as a light bread or thin bread that was probably baked on a large iron. Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven.
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