Naan- Indian bread
225 g of Molino Rossetto flour 00
15 g of fresh brewer’s yeast
60 ml of warm milk
1 teaspoon of salt
15 ml of extra virgin olive oil
30 ml of natural yogurt
In a big bowl combine the flour and the salt. In another bowl combine the yeast in the warm milk and let it rest for 15 minutes. Add to the flour the yeast melt with milk, the oil, the yogurt and the egg. Blend them until the dough will be smooth.
Put the dough on a floured surface and knead it for 10 minutes until it will be smooth and uniform.
Put the dough in an oiled bowl, cover with a rag and let it rest in a hot place for 45 minutes.
Preheat the oven to the maximum temperature and let inside to heat two baking trays. On these two baking trays you will cook the bread.
Turn out the dough onto a floured surface and knead it again. Form the dough into 3 parts and make 3 globes.
Cover 2 balls with a rag and form a drop with the third one (length 25 cm, large 13 cm and thickness 5 mm). Form the other two balls in the same way. These are the naan.
Place the naan on the hot baking trays and let them cook for 4 minutes.
Take away the naan from the oven and place them on the hot oven rack for some seconds or until they will be golden. Wrap the cooked naan in a rag until they will be eaten.