Na’an Bread
Having a curry or just feel like some lovely flatbread? Here is a simple Na’an recipe that doesn’t require many ingredients and is quite easy to make. This recipe does require a proofing period. I love to always have Na’an ready to eat at any time, so I like to keep some in the freezer and reheat in the microwave.
Ingredients
- 125 ml Milk
- 30 g Butter
- 80 g Yogurt
- 15 g Sugar
- 6 g Yeast
- 270 g Flour (See note 1)
- 3 g Salt
Instructions
- Put the milk, butter, and sugar into a saucepan on the stove. Heat slowly until the butter melts and the mixture is warmed. Be careful not to heat it too much; otherwise, you will have to let it cool before adding the yeast. Aim for a temperature between 28°C – 35°C. Once warmed, take off heat and stir in the yeast and yogurt. Set aside.
- While the milk mixture is setting aside, prepare the dry ingredients. Sift the flour into a bowl and stir in the salt.
- Make a well in the center of the dry ingredients. Pour in the wet mixture and mix to form a shaggy, sticky dough. Transfer the dough to a lightly floured surface and knead until it forms a smooth, tight ball. Place in a lightly oiled bowl, cover, and set aside to proof for 1 hour or until doubled in size.
- Once proofed, knock back the dough by giving it a quick knead. Divide the dough into 6 equal portions. Place these balls on a lightly floured tray and cover with a damp towel. Set aside for an additional 30 minutes.
- After resting, roll each portion out into any desired shape, keeping them roughly the same thickness. Avoid rolling them too thin.
- Place each piece of Na’an into a preheated, lightly oiled pan. Optionally, add some ghee to the pan and brush the top side of the Na’an. Cook for 3 – 4 minutes on each side, though this may vary depending on several factors (See note 2).
- Once cooked, place on a plate and cover to keep warm. Alternatively, you can brush with additional ghee and add a topping of your choice.
Notes
- Flour can absorb different amounts of moisture. When using a new brand, measure and test it to adjust as needed. You can also use your eye to adjust until you achieve the desired dough consistency. This concept applies to all bread products.
- Variables affecting cooking times include the moisture content of the bread, the heat of the pan, the type of pan (cast iron, Teflon, etc.), and the thickness of the dough. Some cooks even prefer cooking these on a char grill.