NAAN - Traditional Indian Bread

Naan is a flattened Indian bread baked in a Tandoor, a clay oven, originally used in North India and Pakistan. 
'Naan' is a Persian word meaning flat bread and it's a delight!

INGREDIENTS:

Dough:
- Active dry yeast: 1 teaspoon - 10g ( fresh baking yeast can be used but the amount    changes to 3 tsp - 30g) 
- 1 teaspoon sugar 
- 150 ml hot water at 40º C (100 to 110º F) 
- 1 Stirred Egg 
- 60 ml Greek Yogurt or Dahi Yogurt 
- 1 tablespoon Melted ghee (Ghee)
- 1 teaspoon Salt 
- 260 g Unbleached flour 
- 260 g White whole wheat flour 
- 20 g Melted clarified butter (Ghee) for cooking Naan 
- Flour for sprinkling
- Nigella Seeds (optional) 

Sauce (optional): 
- 2 tablespoons Olive oil or Ghee
- 1/2 cloves garlic 
- Salsa sauce / coriander
- Salt q.s. 

METHOD:

Dough: 
Add sugar and yeast to warm water. Wait 10 minutes.  
Add yogurt, ghee and egg and stir well. Mix all ingredients, including water yeast in a bowl. Continue to mix until the dough begins to detach off the surface of the bowl. 

Put flour on a kneading surface. Transfer the dough to this surface and knead the dough about 10 minutes until it looks smooth and shiny. Make a dough ball and place the dough into a lightly greased bowl. Cover with a damp cloth and let stand for 1 to 2 hours until it doubles. The dough should not be leavened in a hot place, as its rapid growth will result in a strong yeast odor. The dough should not be leavened in a cold area, as it will take a long time to grow. The ideal temperature is around 26º C (78º F). 

Remove the dough from the bowl and place it on a surface with flour. Divide it into six servings. Wrap each portion to form a ball. Keep dough balls covered to prevent them from drying out. Let the dough covered for 30 minutes. 

Stretch a portion of Naan by hand on a floured surface (traditional method) or with a rolling pin until it is the size of a pizza or divide this portion into two and make a smaller Naan. Put some water on top of Naan.

In a large frying pan:  
Heat the frying pan. It will be warm as soon as you put some water and it bubbles. Grease your pan with olive oil. Place the Naan with the sprinkled water facing down and cook until bubbles form and it becomes toasted. If necessary, turn it to cook on other side. 

In the oven: 
Preheat oven to 200 °C (392º F).  Form Naan as desired and brush the top with melted Ghee. Sprinkle some Nigella seeds by pressing with your hand. Grease a baking tray and place Naan on it. Bake for 6 to 8 minutes. Naan can be eaten simply as if it were bread or as a snack putting some sauce.

Sauce:
Chop the garlic and parsley finely. In a pan or frying pan put 2 tablespoons of olive oil or Ghee, garlic, parsley and enough salt. Sauté slightly and it´s ready! 

Note: Naan is always best eaten warm!  

Enjoy it!!!