In Sweden, everyone is convinced that naan is from India! But we Iranians firmly claim that naan is from Iran. Naan in Farsi (Persian language) means literally bread. Let us put the arguments about origin aside and just agree upon the fact that naan is incredibly delicious! One should preferably have a stone oven, but who has that? Not me anyway. I invested instead in a Gas burner and it works just fine!

Have experimented with recipes to get something similar to what is served in Persian and Indian restaurants and today I finally succeeded! Each family has its own recipe for the bread and everyone is not that keen to share it with others!
This recipe is easy to make – the fermentation time is two hours, but it doesn’t matter really because you can do something else in the meantime. It’s good if you have fresh coriander at home but if you do not have it you can do as I did today using your dried coriander.

Ingredients for 6 pcs of bread

250 grams of all-purpose flour
182 grams Turkish or Greek yogurt
1 tablespoon of milk
½ teaspoon baking soda
1 teaspoon of sugar
1 teaspoon salt
2 tablespoons vegetable oil

1 tablespoon of well-chopped garlic
1 tablespoon of black cumin
1 tablespoon coarsely chopped fresh coriander or dried coriander
1 – Mix flour, baking soda, sugar and salt in a large bowl.
2 – Make a hole in the middle and pour over the oil. Stir until the oil has been incorporated with the wheat flour.
3 – Beat the yogurt with a fork and mix it into the dough.
4 – Pour the milk and knead the dough for a few minutes until the dough bounces back when you push it with a finger.
5 – Oil in a bowl and put in the dough, cover with plastic foil and leave it in a draft-free place for two hours. I usually put it in the oven and turn on the light only.
6 – Meanwhile, you can chop garlic and fresh coriander.
7 – After two hours, pick up the dough and divide it into 6 pieces, mold each piece like a ball and cover with plastic as you deal with the bread. Have some flour on the countertop and roll out the dough, either round or oval, please have a look at the instructional film.
8 – When you have the desired size, sprinkle over the well-chopped garlic, black cumin and then either fresh or dry coriander, roll it again one more time so the herb, garlic, and seasoning stick to the bread. 9 9 – Roll all the 6 pieces, put some plastic foil in between to prevent the bread from drying.
10 – Place it in a frying pan (preferably iron) on medium heat and wait until the bread starts to form bubbles.
11 – Now you get your gas burner and burn the top with smooth movements.
12 – Melt some butter and brush it on the bread.
Ready to serve!

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