A few days ago, I felt like eating sandwiches, but shockingly there was no bread in the house. I know, that’s borderline blasphemous. However, I’ve been thinking about Naan bread for a while and considered this to be a sign. This recipe is pretty quick and really easy, so I’m definitely keeping it in the regular rotation. I also love that you bake the Naan on stovetop in a pan, which means that the prep time is even faster.

Also, you can definitely make this flatbread vegan by subbing regular yogurt for its vegan counterpart.

INGREDIENTS:

(Yields 6 Naan breads / 0.10 EUR per each / 0.60 EUR for all)

For the dough:

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1/3 cup warm water (–)

½ cup yogurt (0.20 EUR)

1 tsp salt (0.01 EUR)

2 – 2 ½ cups all-purpose flour (0.17 EUR)

Additional:

Flour for dusting (0.01 EUR)

Olive oil for greasing the dough and pan (0.07 EUR)

METHOD:

In a bowl, whisk together yeast, sugar and water. Allow the mixture to sit for a few minutes until slightly frothy. Add in yogurt and salt then stir to combine. Gradually add in flour until your dough is pliable and not too sticky. Turn the dough out on a clean, lightly floured flat surface and knead for a few minutes. Shape into a ball, lightly coat with olive oil on all sides and leave to rest covered someplace warm for about thirty minutes, until doubled in size. You can totally refrigerate your dough until the next day or even a few days after that as well.

When ready to bake, place a cast iron skillet on medium heat and allow it to thoroughly warm up. Divide the dough into six equal parts, then roll out each piece into a thin circle. Lightly brush the warm skillet with olive oil and fry up each Naan for a few minutes on both sides. Keep the flatbreads warm until you finish up frying all of them up. Serve them warm with a soup, stew or a creamy spread of your choice.

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Pred nekoliko sam dana baš imala ogromnu želju za pojesti sendvič, ali baš se nekako poklopilo da doma nismo imali kruha. Blasfemija, znam. Međutim, već mi se duže vremena motala po glavi ideja da ispečem Naan pogačice, pa sam sve to shvatila kao znak. Ovaj recept je dosta brz i jako jednostavan, tako da ga definitivno čuvam u arsenalu redovnih obroka. Osim toga, super je što Naan pečete na štednjaku u tavi, tako da je priprema onda još i brža.

Također, ove pogačice jako jednostavno možete veganizirati tako da običan jogurt samo zamijenite sa nekom veganskom verzijom.

SASTOJCI:

(Za 6 Naan pogačica / 0,74 kn po komadu / 4,41 kn za sve)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,05 kn)

1/3 šalica tople vode (–)

½ šalice jogurta (1,50 kn)

1 žličica soli (0,01 kn)

2 do 2 i ½ šalice glatkog brašna (1,25 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

Maslinovo ulje za namastiti tijesto i tavu (0,50 kn)

PRIPREMA:

U zdjeli pomiješajte kvasac, šećer i vodu. Ostavite par minuta da odstoji dok se mješavina lagano ne zapjeni. Dodajte jogurt i sol, pa promiješajte da se sjedini. Postepeno dodajte brašno dok tijesto ne prestane biti jako ljepljivo. Iskrenite tijesto na čistu i pobrašnjenu radnu plohu, pa mijesite nekoliko minuta. Oblikujte u loptu, lagano namastite maslinovim uljem sa svih strana i ostavite da odmara poklopljeno na toplom mjestu tridesetak minuta, dok se volumen ne udvostruči. Definitivno tijesto možete ubaciti i u hladnjak pa imati za drugi dan, ili čak i par dana unaprijed.

Kada ste spremni za pečenje, stavite željeznu tavu na srednju vatru i pustite ju da se dobro ugrije. Podijelite tijesto na šest jednakih dijelova, pa svaki razvaljajte u tanki disk. Toplu tavu lagano premažite maslinovim uljem, pa svaki Naan pecite po par minuta sa svake strane. Držite pogačice na toplom dok ih sve ne ispečete. Poslužite kruhiće tople uz neku finu juhu, varivo ili sa nekim namazom po vašem izboru.