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INGREDIENTS
- 880 g all-purpose flour
- 3 dcl milk
- 1 dcl water
- 300 g plain yogurt
- 7 g dried yeast
- 1 tablespoon powdered sugar
- 2 teaspoons salt
- 2 teaspoons black cumin (Nigella sativa)
- 4 heaped tablespoons ghee
- Handful of fresh coriander
- 2 cloves garlic
- 1 chili pepper
- A little oil/optional
INSTRUCTIONS
- 1Mix the yeast with warm water and sugar. Let it rest for 10 minutes to activate the starter. Then pour in the warm milk and mix. Mix the flour with salt and black cumin. Pour in the starter mixture, stir in the yogurt, and knead into a consistent, non-sticky dough. Knead for 3-4 minutes. Place the dough in a large bowl, cover with a cloth, and let it rise for 1 hour.
- 2Then work the dough on a floured surface. Divide it into 12 equal parts and form them into balls. Roll each ball into a flatbread with a rolling pin and cook on a dry non-stick pan for 2-3 minutes on each side. If it still sticks to the pan, lightly grease the pan with oil.
- 3Melt the ghee, mix with crushed garlic and chopped coriander. Add chili to taste and season with salt. Spread the prepared mixture over the cooked naan and serve warm.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.