לחם נען כל כך רך, תפוח, עם שלפוחיות חומות יפות שתכין אותו 3 פעמים בשבוע!

Fluffy and Soft Turkish Flatbreads! Grilled Bazlama - With Beautiful Brown Blisters! 😊

How to Make Naan Bread?

125 ml warm water (1/2 cup), (~40°C/105°F in temperature).

Mix 1 tbsp white sugar with water and 1 tsp yeast in a small bowl.

Stir to combine well.

Cover with cling wrap, leave for 10 minutes until foamy.

Mix 1 egg.

Add 2 tbsp of milk and an egg to 30 g (2 tbsp) of melted butter.

Stir to combine well.

Sift 320 g flour (2 cups) and 1/2 tsp salt into a separate bowl.

Add yeast mixture, butter and egg mixture.

Start by mixing with a firm rubber spatula.

Knead the dough with your hands to make a cohesive dough.

The dough should be sticky and soft enough to easily come together into a ball.

But it should not be so sticky that the dough sticks to your hands.

Cover the bowl with cling-wrap and leave in a warm place for 1 hour.

Meanwhile, finely chop a small bunch of parsley.

Place the dough on a lightly floured surface.

My recipe is quick and easy, fail-proof and cooked on a skillet.

Cut into 6 equal pieces.

Shape into balls.

Cover loosely with a lightweight tea towel.

Put in a warm place to rise for 15 minutes until they increase in size by about 50%.

Pick up a piece and flat it down lightly.

Roll out into 3 – 4 mm / 0.12 – 0.16″ thick rounds (about 16 cm / 6.5″ wide).

Brush one side with butter.

Set over high heat.

Place a naan dough in the skillet and cook for 1 minute until the underside is deep golden.

Brush the other side with butter.

The surface should get bubbly.