- Wheat flour - 500 Grams
- Powder for baking - 1/2 Teaspoons
- Baking soda - 1/2 teaspoonfuls
- Sugar - 1/2 Teaspoon
- Salt - 1/4 Teaspoon
- Milk - 1/2 cup (warm)
- Yogurt - 120 milliliters
- Oil - 1/2 st. spoons (for frying)
- Spices from herbs - - To taste (optional)
Mix all the dry ingredients well. Separately preheat, start yogurt, let it stand for 10-15 minutes, then heat the milk and mix with yogurt. In the center of the dry ingredients, make a groove and pour half of the milk mixture. Mix gently and gradually add milk with yoghurt. Knead the dough and oil the hands and spoon. This will not allow the test to stick. Now cover the dough with a damp towel and leave for 2 hours. After 2 hours, sprinkle a little flour on the work surface and lay out the dough. Mix for two minutes, then form a small circle, so it's more convenient to divide it into equal parts. Divide the dough into 8 parts, sprinkle the working area with flour and roll the dough into oblong forms, but not thin ones. Lubricate one side with water. You can also add spices to your taste (garlic, paprika, etc. with a choice you can fantasize as you wish). Preheat the frying pan over medium heat (it is better to use cast iron). Put naan oiled side down and cook for 30-60 seconds. Then try to turn, if not, then give bread another 15 seconds and try again. Also there is another option for roasting the second side, I will describe it in the next step. To achieve true taste and appearance, Naan should be fried over an open fire. This is suitable for gas stove. It is best at home, fry one side in a frying pan, and the second one over a flame. With kitchen pincers we take bread and fry over fire for 30 seconds constantly rotating. If you do not have the opportunity to do so, then it's okay, cooked completely in the pan naan, also very tasty. After it is ready, grease the bread with butter and you can serve it to the table. Bon Appetit.
Servings: 4