{"id":6662,"date":"2022-06-09T15:08:27","date_gmt":"2022-06-09T13:08:27","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=6662"},"modified":"2022-11-09T11:53:03","modified_gmt":"2022-11-09T10:53:03","slug":"naan","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/naan\/","title":{"rendered":"Naan"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingredients for naan:<\/h3>\n\n\n\n
\n

270 g white wheat flour
\n1 tsp sugar
\n120 ml water
\n125 g plain set yoghurt
\n0.5 tsp salt
\n1 tbsp oil
\n7 g dry yeast<\/p>\n\n<\/div>\n\n\n\n

For baking and glaze:<\/h3>\n\n\n\n
\n

1 tbsp oil
\n3 tbsp butter<\/p>\n\n<\/div>\n\n\n\n

\"naan\"<\/figure>\n\n\n\n

Dough:<\/h3>\n\n\n\n
\n

1.\tPlace the flour, sugar, salt and yeast in a bowl. Mix.<\/p>\n

2.\tMake a well in the middle and pour in the oil, yoghurt and water.<\/p>\n

3.\tMix and then knead the dough for about 7 minutes.<\/p>\n

4.\tBecause the mixture is rather sticky, we recommend using a kitchen robot for kneading.<\/p>\n

5.\tCover the bowl with a shower cap or damp kitchen towel and put it in a warm spot in the kitchen.<\/p>\n

6.\tLet the dough prove for an hour.<\/p>\n\n<\/div>\n\n\n\n

\n \n<\/div>\n\n\n\n
\n
\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Shaping and baking:<\/h3>\n\n\n\n
\n

1.\tTurn the dough over onto a flour-dusted surface and shape it into a loaf.<\/p>\n

2.\tHalve the loaf lengthwise and then cut both pieces in half again twice, so you get 4 roughly equal pieces from each, with 8 pieces in total. <\/p>\n

3.\tShape each piece into a ball using your palms and fingers, gathering and pinching the dough ends in the centre until the surface is smooth and tight.<\/p>\n

4.\tPrepare 3 tablespoons of butter in a cup and melt it in the microwave.<\/p>\n

5.\tPut a heavy-bottomed pan on medium heat and heat it well.<\/p>\n

6.\tRoll each ball into a very thin disc.<\/p>\n

7.\tBake the discs in the pan just long enough for them to get dark brown spots on each side, which should take just over a minute.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Discover<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n

8.\tStack the naans on a plate, spreading melted butter on top of each one right after baking it.<\/p>\n\n<\/div>\n\n\n\n

\"naan\"<\/figure>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

priprava testa<\/p>\n","protected":false},"featured_media":6680,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nRecipe for naan, Indian bread \/ Argeta. The good side of bread.<\/title>\n<meta name=\"description\" content=\"Naans are a kind of Indian flatbread that are simple to make and go well with Argeta. Try the recipe for this truly delicious bread!\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for naan, Indian bread\" \/>\n<meta property=\"og:description\" content=\"Naans are a kind of Indian flatbread that are simple to make and go well with Argeta. 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