RECIPES OF THE WORLD: NAAN

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Today we bring a very simple recipe to prepare: the naan. The Indian food It is one of our favorites, it is no secret. Today we are going to tell you how to prepare one of the star dishes of the gastronomy of the land of Gandhi: the naanThe naan is used as an accompaniment to curry dishes (instead of dipping the bread, in India the naan gets wet) but it is so rich that sometimes we even ate it as a snack, just like that. It is the Indian bread that we like the most and that there are other delicious breads like the classicsroti or the chapati, and more original 'rolls' like the idli, the pappadam wavedosa.

We have adapted the original recipe to an easier one that can be prepared in a Spanish kitchen (I doubt anyone at home has a tandoori oven!) ... here goes:

INGREDIENTS (for 3-6 naan)

- 2 cups of flour (wheat goes well)

- 1 teaspoon of yeast (dry)

- 1 cup of white yogurt (without sugar)

- 1 teaspoon salt

- 2 teaspoons of sugar

- Water

- 1 spoon of melted butter (for brushing)

- 1 handful of coriander (optional)

- 1 garlic (optional)

ELABORATION

1- Mix the yeast and sugar with 1/8 glass of water.

2- We add the flour, the pinch of salt, the cup of yogurt (if you see that the mixture is very floury add a little water but be careful not to overdo it, that if not, instead of naan, you will eat porridge) .

3- We form a ball with the dough and let it rest for about 30 minutes (leave the dough out of the fridge: it has to stay at room temperature, if you want to cover it with a damp cloth and thus help the maceration).

4- After this time we divide the dough into different balls that we will crush into disks (the size is indifferent but the ideal would be for the naan to measure at least 20 cm). Do not worry if the album does not work out: in fact the naan is almost never perfectly round ...

5- As I am almost sure that in your kitchen there is no tandori oven (hey, maybe you surprise me!), We will cook our grilled naan in a nonstick skillet. We will put a brushstroke of butter in the pan (the original recipe advises the use of ghee, but I do not think you have it on hand ...) and we put our naan to cook.

It should not take more than 1.30-2 minutes on each side (the temperature of the fire must be low so as not to burn the exterior of the naan and leave the interior raw!).

Tip: when the naan is ready it will swell slightly and darker bubbles will form on its surface (god, this sounds very bad ... with how rich it is!).

6- When you think it is ready we remove it, brush it with a little melted butter and (optional) add some coriander leaves.

7- As I know that there is some sweet tooth around garlic naan I tell you a little trick to make a rich rich garlic naan: you will only have to put in the naan already cooked some thinly chopped garlics (eye: not in the dough).

And ready!