Indian naan bread from the pan with caraway and coriander to yoghurt aioli

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix flour, baking powder and salt, add 30 g yoghurt and gradually work in 125 ml of lukewarm water with the dough hooks of the hand mixer until a soft dough is formed. Cover the bowl with foil and let it rest for about 1 hour. In the meantime peel the garlic. Press 1 clove of garlic through a garlic press. Put the pressed garlic and egg yolk into a high mixing bowl and mix with the whisks of the hand mixer.

2. 2

   Let the oil run in drop by drop while stirring constantly. Mix in 150 g yoghurt. Season with salt and pepper. Cut 2 cloves of garlic into slices. Wash the coriander and dab dry. Divide the dough into 6 equally sized pieces and form into balls. Roll out each ball oval (approx. 14 x 8 cm) on a floured work surface. Lightly brush the surfaces with butter, optionally press coriander, caraway or garlic firmly into the dough. Heat a large frying pan and add the naan cakes in portions.

3. 3

   Divide the dough into 6 equally sized pieces and form into balls. Roll out each ball oval (approx. 14 x 8 cm) on a floured work surface. Lightly brush the surfaces with butter, optionally press coriander, caraway or garlic firmly into the dough. Heat a large frying pan and add the naan cakes in portions. Bake the pancakes for about 1 minute on each side. (Bake until the dough slightly bubbles and is covered with brown spots!) Take them out. Serve the flat cakes warm with yoghurt aioli

4. 4

   Waiting time 50 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
31 g

FATS
25 g

PROTEINS
6 g