NAAN: aprenda a fazer PÃO INDIANO fininho, macio e assado na frigideira | Rita Lobo |Cozinha Prática
Traditional Thin and Soft Frying Pan Bread Recipe
Ingredients Preparation
- The recipe begins with the need for 5 grams of dry yeast, which can be approximated as 1.5 teaspoons if using household measurements.
- Additionally, 1 teaspoon of sugar is required to activate the yeast, along with 2 tablespoons of warm water (not hot) to prevent killing the yeast.
- Two tablespoons of melted butter are also needed; a non-stick frying pan is recommended for cooking this bread, along with a rolling pin for flattening the dough.
Dough Mixing Process
- After letting the yeast mixture sit for about 15 minutes until it foams, combine it with one-third cup of natural yogurt (unsweetened).
- In a larger bowl, mix together two cups of all-purpose flour (not cake flour), seasoning it with approximately 1 teaspoon of salt before creating a well in the center.
- Pour half of the prepared water into the well along with the yeast mixture and begin mixing gently using your fingertips.
Kneading and Resting
- Continue mixing until you achieve a coarse crumbly texture before adding in the remaining water to form a cohesive dough.
- Knead on a clean surface without additional flour by pressing down and folding over repeatedly; this should take about 10 minutes until smooth and elastic.
- Once kneaded, place back into the bowl covered with a cloth to rest for an hour until doubled in size.
Shaping and Cooking
- After resting, transfer dough onto a floured surface and divide into ten equal pieces; roll each piece into small balls or "snakes."
- Flatten each ball into disks approximately 20 cm wide using a rolling pin while preheating your frying pan on medium heat.
Cooking Technique
- Cook each disk in the hot frying pan for about 30 seconds per side; they will puff up and develop bubbles during cooking.
- Ensure to keep them warm under a cloth after cooking to maintain softness; periodically wipe excess flour from the pan to prevent burning.