Naan – Indian Flatbread

For the naan, put the milk with the dry yeast and 1 tablespoon of sugar in a soup plate or shallow bowl and place in a warm place for 30 minutes until the mixture foams.

Mix the flour together with the remaining sugar and the baking powder in a large bowl. Then add the yeast mixture, as well as the yogurt and beaten egg (yogurt and egg can be lightly beaten beforehand).

Add a pinch of salt and 2 tablespoons of olive oil and knead the dough well until it becomes a homogeneous mass. Then brush the dough ball in the bowl with a little olive oil and put it in a warm place, covered with cling film, for another 30 min.

Sprinkle the work surface with flour, form small balls of dough and either flatten them by hand or roll them out with a rolling pin.

Bake the patties in a very hot pan (e.g. crêpe pan) without adding any fat. As soon as the pancake blisters, turn it over.

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