Indian Nan Bread

Walid Al-FarsiChef

Ingredjenti

• 2 cups of all-purpose flour, sifted
  2 cup
• 3/4 cup warm water
  0.8 cup
• 2 tablespoons vegetable oil
  2 tablespoon
• 2 1/2 tablespoons yogurt
  2.5 tablespoon
• 1 tablespoon instant yeast
  1 tablespoon
• 1 teaspoon baking powder
  1 teaspoon
• 1 teaspoon sugar
  1 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 4 tablespoons flour for rolling the dough
  4 tablespoon
• 1 tablespoon vegetable oil for rolling the dough
  1 tablespoon

Passi

1. 1

   In the oven, place the rack in the middle and put a pizza stone on it, then preheat the oven to 250 degrees Celsius.

   Għodda meħtieġa:

   Forn

   🍳

   Pizza Stone

   recipe.minutes
2. 2

   Dissolve the yeast in warm water and sugar and let it sit for 5 minutes until it starts to activate.

   recipe.minutes
3. 3

   Mix the dry dough ingredients together and stir them by hand, then add the oil and yogurt and knead by hand until well combined.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
4. 4

   Add the water and yeast and knead by hand for 5 minutes until a cohesive and slightly sticky dough forms.

   recipe.minutes
5. 5

   Sprinkle the dough with a little oil and knead it slightly by hand, then place it in a covered bowl in a warm place for 3 hours or until it doubles in size.

   recipe.minutes
6. 6

   Divide the dough into 6 balls, then dip the balls in flour and roll them out with a rolling pin to about 6 mm thick, wetting your hands with oil.

   Għodda meħtieġa:

   🍳

   Rolling Pin

   recipe.minutes
7. 7

   Place the rolled breads in the oven on the pizza stone in two batches, baking each batch for 3 minutes, then remove them from the oven to a serving plate immediately.

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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