Recipe detail

Pastry Naan bread

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pastry

Cuisine: Indian

Program steps

  • Preheating:
  • 230 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:02 hh:mm
probe icon 230 °C
ventilator icon 90 %
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Ingredients - number of portions - 5

Name Value Unit
plain wheat flour 250 g
caster sugar 5 g
salt 3 g
baking powder 3 g
milk 3.5% 120 ml
vegetable oil 15 ml

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 182.1 kJ
Carbohydrate 37.5 g
Fat 1 g
Protein 5.5 g
Water 0 g

Directions

For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.
Preheat the combi oven to 230°C and place an cast iron GN tray to heat.
Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Place the naans onto the hot cast iron GN trays and grill for 2–3 minutes, or until lightly browned. Brush with butter and serve hot.