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INGREDIENTS
- 880 g plain 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
- 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 for the starter to activate. Then pour in warm milk and mix. Mix the flour with salt and black cumin. Pour in the yeast mixture, stir in the yogurt, and knead 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 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. Brush the cooked naan with this mixture and serve warm.
Zuzana Nová
Zuzana is a double mom, a great cook and a writer for the blog Nová kuchyně. And what's more, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.