Naan bread with chili

Naan bread with chili is the naan bread for the slightly tougher palate and is eaten almost all over the world. This recipe makes 8 great naan breads that have a lovely taste of chilli.

600 g mel

1 ts salt

2 teaspoons sugar

2 dl milk

1/2 packet yeast

3 dl yoghurt

4 tbsp olive oil

2 tablespoons onion seeds

Crushed, dried chili (amount adjusted to your own palate)

Knead everything, except the chili, well and add more flour if necessary.

Let the dough rise for 1 hour, or more, before dividing the dough into 8 equal parts, shape them into bowls and let them rise for 30 minutes under a cloth.

Press them out to an oval shape, preferably quite thin. Place them on a baking tray with parchment paper and sprinkle with crushed, dried chili. Press the chili a little into the dough and let them rise for another 30 minutes. Put the oven on full heat, with me it is 300 degrees.

Bake the naan breads high in the oven for 6 - 8 minutes. They should get a nice color, but make sure they do not sting, because this goes fast.

When they are done, grease them with ghee or butter and serve.

A little tip: Bake some of the breads halfway and put them in the freezer. To use them, take them out of the freezer, they thaw quickly, and finish frying them, before greasing them with ghee (or butter).

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