Tandoori Palace will present you different recipes of Indian food to prepare at home each week!
The cuisine of India has a wide variety of typical dishes made with lamb, poultry, vegetables, rice, herbs or spices. A mixture of smells, flavors and textures that have captivated the entire world.
Our recipe for today is the Pan Naan or Hindu bread
Pan Naan (Hindu bread)
We started with a basic to accompany all our Indian dishes, the Naan bread. Typically, it is served hot and brushed with ghee or butter and can be used to scoop other foods or served stuffed with any filling of your liking.
1. Mix in a bowl a teaspoon of sugar, 100 ml of warm water and 7 g of dry yeast. Let it stand for 10 minutes until the yeast is activated and begins to become foamy.
2. Place 250 g of flour on a clean flat surface in the form of a volcano, add the yeast in the middle, a natural yogurt and a tablespoon of olive oil.
3. Knead until you get a smooth dough without lumps (if the dough is sticky add a couple of tablespoons of flour and knead again). Cover it with a cloth, place it in a warm place (next to the oven, for example) and let it light. In about an hour it should reach twice its size.
4. Divide the dough into 8 portions, make balls and crush them.
5. Put a pan over high heat with a drop of oil, once it is hot put the dough, cook until bubbles begin to appear and is slightly toasted underneath, then turn it over and cook it on the other side. Repeat the operation with the rest of the dough portions.
6. To finish, brush the naan with melted butter and serve it hot.