Naan scones! Did you know that they don’t eat bread in India?
I mean, bread in the way we are used to eating it: as a loaf, baguette or sandwich bread. But Indian 🇮🇳 cuisine is full of different versions of tortillas. Today, let’s try making one of them, which is called Naan.
Soft, tender, with airy brown bubbles, just like in Indian restaurants. Traditionally they are baked in clay hot tandoor, but even on modern stoves Naan are unparalleled and very easy to make.
To begin with, Naan are made with yeast dough. Don’t worry if you’ve never cooked with it before – it’s not difficult and you’ll definitely succeed.
Naan scones can be served with:
- Chickpea falafels.
- Falafels made of lentils.
- Stewed pork.
- Spicy lentil soup.
- Guacamole sauce
INGREDIENTS
For tortillas:
Water – 60 ml.
Sugar or honey – 1 tbsp.
Dry yeast – 1 tsp.
Milk – 180 ml.
Fat yogurt or sour cream – 250 gr.
Flour – 500 gr.
Baking powder – 1.5 tsp.
Soda – 1 tsp.
A pinch of salt.
For the cream sauce:
Vegetable oil – 1 tbsp.
Butter – 100 gr.
Garlic – 2 to 4 cloves
Greens – any kind
COOKING INSTRUCTIONS
- In a large bowl add all ingredients for scones. And knead the dough with your hands or a mixer. Cover the finished dough and put it in a warm place for 1 hour.
- Before you start frying the tortillas, make a creamy sauce. Put the pan on the stove and add all the ingredients for the sauce. Cook for 2 to 3 minutes until the butter is completely melted. Done!
- Put the pan on the stove and heat well. Turn down the heat of the stove a bit. Divide the dough into 8 – 12 pieces. Roll out thinly and fry in a pan without oil! Drizzle cream sauce over the finished scones. Done!
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