Naan

Naan is a type of flatbread found in traditional South Asian cuisine, particularly in India. Now, I will provide you with the classic Naan recipe, but with a small Italian twist: we will include some Italian herbs in the dough, such as rosemary or thyme, to give it a unique flavor.

Ingredients

• 500g of all-purpose flour
• 1 packet of dry yeast (7g) or 25g of fresh yeast
• 1 teaspoon of sugar
• 250 ml of lukewarm water
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• 1 teaspoon of chopped rosemary or thyme (optional)
• 1 clove of garlic (optional)
• 2 tablespoons of Greek yogurt (to maintain the Naan’s typical moisture)
• Butter for brushing (optional)

Preparation

1. In a large bowl, mix the flour with the salt and the chopped aromatic herbs.
2. In a smaller bowl, activate the dry (or fresh) yeast by dissolving it in lukewarm water with the sugar. Let it rest for about 5-10 minutes until it becomes foamy.
3. Pour the activated yeast into the center of the flour and start kneading, adding the oil and Greek yogurt. If desired, you can add a finely chopped clove of garlic to enhance the aroma.
4. Knead until you have a smooth and uniform dough, then cover it with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in volume.
5. Divide the dough into balls of about 75-100 g each and roll them out with a rolling pin to get discs that are not too thin.
6. Heat a non-stick pan (cast iron is better) on high heat and cook the Naan for about 2-3 minutes per side, until it puffs up and forms dark bubbles on the surface.
7. Once cooked, you can brush the Naan with melted butter to add flavor and shine.

An interesting variation could be to add grated Parmesan cheese or smoked scamorza cheese to the dough for an all-Italian touch.

Trivia

The Naan bread has a very ancient history: it is said to have been known during the Persian Empire. Traditionally, it is cooked in a tandoor, a cylindrical oven that reaches high temperatures, which gives it its typical soft inside and crunchy outside consistency. In making this adaptation, we have tried to maintain the soft texture but with the addition of an aroma reminiscent of Italian kitchens.