⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Naan bread is great to tear pieces from and dip in a stew, and it’s absolutely best freshly baked.
Ingredients
- 250 g cold milk (2.5 dl)
- ½ tsp dry yeast
- 10 g honey
- 1 tsp salt
- 350 g special wheat flour (vetemjöl special) (6 dl)
Instructions
- Weigh up the milk in a bowl and stir the yeast into it.
- Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
- Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates.
- Cover the bowl with plastic and let the dough ferment at room temperature for about 8 hours.
- Set the oven to 230–250°C, convection. Place a tray in the oven so it also gets hot.
- Turn the dough out onto a lightly floured surface, and divide it into 10 pieces weighing 55–60 g each.
- Roll out each dough piece into a round bread. If you let the dough rest a bit between rollings, it’s easier to get the breads thin.
- Take out 2 pieces of parchment paper and place 5 on each.
- Pull the parchment paper onto the hot tray.
- Bake one tray at a time in the middle of the oven for 4–5 minutes.
- Cover the baked breads with a towel or aluminum foil so they don’t dry out.
Source: Maria Blohm, Långjäst och lättbakat