The naan has become a regular at home. My son eats them to pairs and is one of those recipes that neck with that envelope, but do double amount. It is very easy to make and is much kinder to those who sell facts, so dare yourself and look yourself with Loleta.
- 375 g flour
- ½ teaspoon of yeast Royal
- 1 tsp. sugar
- 1 teaspoon salt
- 1 egg, beaten
- 1 sachet of Baker's yeast
- 120 ml of milk
- 2 teaspoons olive oil
- 1 teaspoon garlic paste
- 1 teaspoon minced parsley
- 50 ml of water (if necessary)
- On a finger of water dissolve the sachet of Baker's yeast.
- In a large bowl mix dry ingredients: flour, yeast royal, sugar and salt.
- Make a hole in the center of the flour and add the beaten egg and yeast diluted in water. Add milk and oil and mix with hand movements in a circle.
- Once it is all well mixed add the garlic paste and chopped parsley and knead with the knuckles until everything is well incorporated. Cover with a damp cloth and let stand for one hour until it doubled in volume.
- Make small balls and dough with rolling pin until very thin cakes.
- Heat a frying pan over high heat and put a cake of bread on top. With a spoon, crush the edges. When it starts to inflate, turn and Brown on the other side. If you want a little oil can spread on top. Also we can do it in the oven at 260 ° for a few minutes until they are golden.
Photos courtesy of MIriam Robledo, TV Channel Canal Cocina