Naan Bread is a type of flat bread originating in Central Asia, which is made from traditional ingredients such as wheat flour, yeast and the different species that make up
Zaatar such as: thyme, sesame, sumac, sesame and salt. .
Its flavor is unmistakable, its aroma is a natural tranquilizer thanks to the mixture of smells that zaatar gives off, it is considered the favorite bread recipe of Lebanese gastronomy, who keep the secrets of it. This bread is characterized by its cooking process, which is done through a clay oven or in a lightly oiled pan.
Naan Bread with Zaatar is served as an ideal accompaniment to meals, sometimes it is spread with butter, and placed to toast. Really delicious!
We reveal the secrets of this flattened bread to give it volume and softness:
Recipe to make naan bread with zaatar
Ingredients (6 loaves)
- 200 g bread flour
- 100 g strong flour
- 5 g dry baker's yeast
- 100 g warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 creamy yogurt
- Zaatar
- Olive oil to paint the breads
Preparation (3 hours approx.):
1. Dissolve the yeast in the warm water.
2. In a large container, mix the flours with the salt, sugar, oil and yogurt. Mix well with a wooden spoon.
3. Add the water with the yeast and knead on a floured surface.
4. The dough should be smooth but soft and elastic.
5. Oil a container and place the dough inside. Cover with plastic wrap and let it ferment for 2 hours or until it doubles in volume.
6. Once the dough is fermented, flatten and cut into 6 equal parts.
7. Form six balls and cover them with a cloth while the pan heats.
8. Heat a lightly oiled frying pan.
9. Stretch each ball of dough until half a centimeter thick.
10. Place the first bread in the hot pan and cover it so that the steam helps cook the bread. After 2-3 minutes, turn the bread over, you will see that bubbles have formed all over the surface of the bread.
11. Turn the bread over and cook for another 2-3 minutes, also with a lid.
12. Remove from the pan and brush the bread with oil and sprinkle with the zaatar.
13. Repeat the same operation with the rest of the breads.
14. Serve the breads still hot.
Enjoy!
