Indian Flatbread - Baking Naan Bread in the Pan
by Doreen Düe | Food blogger with camper van
There are already a few recipes for bread from the frying pan on my blog. It goes so well with camping. Itˋs all over the world: starting in Mexico with tortilla flatbreads, on to Morocco, then to Italy and now all the way east to India. There is naan bread.
What sets Naan bread apart from other flatbreads?
The shape: Naan bread is rolled out thinly and elongated. It is slightly thicker than tortilla patties but not nearly as thick as focaccia.
The yoghurt: Yoghurt is added to the dough. Traditionally, naan is a yeast dough, but it is often baked with baking powder. I'll try that out soon!
With what and how is naan bread eaten?
Since naan is an Indian bread, of course with curry! Tear off and dip or dip and wipe out the bowl with it at the end so that every delicious drop of curry sauce ends up in your stomach. Of course, you (and I) can spread it with fine spreads, top it with cheese and eat it just like that with a salad.
The preparation of naan bread is really easy. Baking it in the pan is also lightning fast, just 30 seconds of each side is needed for a patty. Let's get started!
