Naan bread
Indian, Italian,south Africa...I AM not really sure where it's originated from but these are the places I know eats them the most
Naan bread
Indian, Italian,south Africa...I AM not really sure where it's originated from but these are the places I know eats them the most
Cooking Instructions
- 1
In a small bowl,mix yeast, sugar and 1/4cup of warm water and allow to rest until its frothy or bubbly
- 2
In another large bowl, sieve 1 cup of flour,add a pinch of salt, create a well in the middle and add the wet ingredients.mix with spatula until it's well incorporated.
- 3
Keep adding the flour little by little until the spatula can longer mix it. Transfer the mixture to floured surface and knead.
- 4
Keep adding flour to the mixture while kneading until it's no more sticky to the fingers.
- 5
Shape the mixture into a circle and place in a bowl,cove and keep in warm place until it's double in size or for 1 hour.
- 6
Transfer to a floured surface,knead for 1min to release air. Divide into eight equal sizes, then set aside
- 7
After cutting, take each piece and roll it to round shape and 1/8 thickness
- 8
On a medium heat,place a skillet and allow to hot,melt a tiny amount of butter or spray oil,until it's sizzle and also covers all the skillet.place your roll out bread and place
- 9
Do not increase the heat, wait until the upper surface shows a sign of bubble before flipping to the other side
- 10
Do this for all the other piece,place them in a kitchen towel and cover to prevent moisture and keep it warm
- 11
Serve with egg sauce/tomatoes sauce or with beans porridge
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