Naan

The Egyptians, who thought up seventeen thousand years ago to grind wheat into flour and make dough from it, baked simple flat cakes. In some places, traditional bread still looks about the same.

Ingredients

• 5 g dry yeast
• 350 g white bread flour
• 150 ml fresh natural yoghurt
• 2 tsp cumin seed

Directions

1. In a bowl, combine flour, yeast and 1 tsp. salt. Add 150 ml warm water and yogurt. Knead a soft dough. Knead the dough on a floured surface for 5 minutes.
2. Put it back in the bowl, cover with a towel or plastic wrap. Leave for 1.5 hours to expand the dough by 3 times.
3. Preheat the oven to 200 ° C (oven with a hair dryer - up to 180 ° C). Put the dough on a floured surface, knead slightly.
4. Divide into 4 balls. Roll each ball into an oval 15 x 25 cm. Put on 2 greased baking sheets. Sprinkle with cumin seeds on top. Bake for 8-10 minutes, without turning, until golden brown and golden brown. Serve warm.