Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.
I make naan bread for my children.
They love Italian-style naan bread.
Once the bread is prepared, I stuff it with a few salad leaves, some cooked ham and a little spreadable cheese.
Makes about 10 Naan bread
- 2 3/8 cups of all purpose flour (i use 00 flour)
- 1 tsp of baking soda
- 1 tsp of fine salt
- 1 cup of Greek yogurt
- extra virgin olive oil to taste
Work all the ingredients first in a bowl and then transfer the mixture to a work surface.
After obtaining a smooth and homogeneous dough, let it rest for 30 minutes.
Divide into 8-10 parts and form into balls.
Roll out each ball with a rolling pin to a sheet a few millimeters thick.
Bake 3 minutes per side in a lightly oiled pan with a lid.