Naan is an integral part of Indian cuisine. It is typically eaten with chicken curry or butter chicken. We decided to give it a shot and make one ourselves and it tasted quite similar to the ones you can get in Indian restaurants. We decided to serve it unconventionally with a light salad and dip. However, it also goes well with quark. You can use it for whatever you fancy.
Ingredients:
- 250 g wholemeal spelt flour
- 250 g plain wheat flour
- 250 ml warm water
- 100 g soft fat-free quark
- 100 g lumpy fat-free quark
- 10 g dried yeast
- 5 g salt
- cooking oil spray
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Method:
Mix all the dry ingredients – wholemeal spelt flour, plain wheat flour, dry yeast and salt. Then add quark and water to form a compact dough. You can adjust the amount of added water in relation to the consistency.
Let the dough rise for about an hour. It should double in size. Divide the risen dough into 8 parts and roll them into thin patties (which fit well in your pan). On a preheated pan sprayed with some cooking oil, cook the patties on both sides until darker spots appear on them. While still warm, you can brush them with butter, garlic, or sprinkle with herbs.
Flatbread tastes best when still warm. It goes well with salad, hummus, quark cheese or dip.
Our dip tip: Mix 1 Greek yoghurt, a mashed garlic clove and 1 tsp of honey. You can add salt, herbs or other ingredients according to your preferences.
You can also enjoy naan as part of our recipes:
| Energy value | 242 kcal |
| Protein | 12 g |
| Carbohydrates | 42 g |
| Fats | 1.5 g |
| Fibre | 6 g |
Naan is not just a side dish for sauces. You can enjoy it with a salad or a perfectly balanced dip.
Feel free to share your creations with us on social networks by tagging #gymbeamcom.
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