Recipe for 4 flatbreads
There is thousand way to make this flatbread. Here is my way to do it , I have 2 versions for this flatbread one with yeast and one without, this time will go through the yeast version it is a recipe that I have tried several times and it turns out to be perfect every time. You will love how soft, delicious and pliable this bread is, which makes it perfect for sandwiches such as Makloub and shawarma. But you can also dunk it into sauces or eat it plain for bread lovers like me, your possibilities are endless.
Ingredients:
o 300 gr all-purpose flour
o 70 gr plain yogurt (regular or Greek style)
o 2 Tbsp extra virgin olive oil
o 6 gr dried yeast
o 7 gr baking powder
o 1 tsp sugar
o 1 + ½ tsp salt
o 100 to 150ml water, lukewarm
Instructions:
1 - In a stand mixer or bowl, add the dried yeast, baking powder, sugar, flour, salt, olive oil, yogurt ;
2 - Pour 100 ml of warm water and knead the dough. If you’re using a stand mixer, kneading should take you about 5 minutes (you may need to add some water during the process if your dough seems dry). If you are using your hands, pour the water, mix the ingredients with a wooden spoon until a dough starts to form, then turn the dough out into a floured surface and knead for about 10 minutes (Tip: Cover your hands in flour to avoid it from sticking). It might seem like your dough is too wet and sticky, but don’t worry, that’s how we want it!
3 - Once you’re done kneading your dough, transfer it back to your bowl if you’ve used your hands to knead it and cover it with a clean kitchen towel. Allow the dough to rise in a warm area for about 90 minutes or until it doubles in size;
4 - Turn the dough onto a floured surface and gently push the air out. Divide and shape the dough into 4 balls and place them on a slightly floured tray or plate. Cover with a clean kitchen towel and allow to rest for 30 minutes;
5 - Heat a non-stick pan on a medium to high heat. Flour your workspace and roll out the dough into a disc shape, about 3-4 mm thick (one dough at a time);
6 - Once the pan is hot place the flatbread and cook for 1-2 minutes until the underside is slightly golden, flip with spatula then cook the other side, let it cook for 2 minutes or until it takes a nice golden-brown colour. Keep in mind that the cooking time may vary depending on the thickness of your naan;
7 - Remove, set aside and repeat with the remain dough;
8 - Serve it warm.
Tips and Notes:
This bread is particularly good for sandwiches.
If you have any leftover, you can wrap the flatbread with foil and keep in the fridge for up to 2 days.
Be careful to put the salt far aside from the yeast, as the salt kills the yeast.
All-purpose flour may be substituted by 00 type flour or bread flour.
It is important that you use lukewarm water for the dough - Lukewarm water is neither hot nor cold - it is only slightly warm - to test the water: if you run the water on your wrist, it should feel slightly warmer than your body temperature (but not too hot), then it is perfect for the yeast.
Comentarios