Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 35 minuti |
Ingredients
| 500 g | 00 flour |
| 250 g | white yogurt |
| 100 g | water |
| q.b. | table salt |
| 2 g | cube of fresh brewer's yeast |
Preparation
- Pour the flour into a bowl, adding Sterilgarda Whole Milk Yogurt, crumbled yeast and almost all the water.
- Mix with a wooden spoon to incorporate the yeast into the mixture, then add the salt and the remaining water.
- Mix the mixture with your hands inside the bowl, then transfer it to the work surface, continuing to knead until it is smooth and not sticky.
- Place the dough back in the bowl, cover with cling film and leave to rise for 4 hours at room temperature.
- Once the rising time has elapsed, move the dough onto a floured surface and divide it into 8 equal parts.
- Take a portion of dough and fold it by pulling the ends towards the center
- Turn the dough between your hands to form a sphere, repeating the operation for all the other pieces.
- Place the balls on a floured tray, cover with a tea towel and leave to rise for another hour, away from drafts.
- After this time, flour the work surface and roll out the balls of dough until they are about 1 cm thick, giving the naan an oval shape (it doesn't matter if it's regular).
- Place a non-stick pan on the heat and when it becomes red hot, add the naan and cook for about a minute on one side.
- When bubbles start to form and the bottom is browned, flip the naan over and cook for another minute.
- Serve the naan while still warm.
Toast the slices of bread in the toaster or in the oven until lightly golden. Place them on a baking tray lined with baking paper. Spread a scant spoonful ...
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