Indian garlic and coriander naan
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Sezamo
Descoperă secretul unui naan indian autentic, preparat chiar în bucătăria ta! Această rețetă îți oferă lipii incredibil de pufoase și elastice, îmbogățite cu aroma intensă a usturoiului proaspăt, a untului clarificat (ghee) și a coriandrului verde. Perfecte pentru a fi savurate alături de un curry cremos sau pur și simplu calde, aceste lipii coapte la tigaie vor aduce un strop din magia Indiei la tine la masă.
Ingredients
Preparation method
Preparing the dough
In a small bowl, mix the dry yeast with the lukewarm water and powdered sugar. Let the mixture rest for 10 minutes until a foam forms on the surface (the starter). Then, add the lukewarm milk and mix until smooth.
In a large bowl, mix the flour with the salt and nigella seeds (black cumin). Pour in the yeast mixture and add the Greek yogurt. Knead everything until you get an elastic and non-sticky dough (about 3-4 minutes). Place the dough in a bowl greased with a little oil, cover it with a clean towel and let it rise in a warm place for an hour, until it doubles in volume.
Shaping and baking the flatbreads
After rising, place the dough on a floured surface. Divide it into 12 equal parts and shape them into balls. Roll out each ball with a rolling pin until you get a thin flatbread.
Chef's tip
For an even fluffier naan, you can bake the flatbreads under a lid for the first 30 seconds.
If you cannot find nigella seeds, you can use black sesame seeds, although the flavor will be slightly different.
35 min
Under an hour
