1.5 hours (without time to cool)
400 g wheat flour
50 g Agrain® 01 Maskmel Pilsner
1 dl lukewarm water
1 dl milk
1 whipped egg
1 dl yogurt
3 tbsp olive oil
1 teaspoon salt
1 tsp sugar
Mix water and milk and dissolve the yeast in it. Add the beaten egg. Mix the yogurt and oil and add to the dissolved yeast.
Mix wheat flour, Agrain® mask flour, salt and sugar. Add a little at a time, stir thoroughly on the mixer on level 2 for about 5 minutes. The dough should hang together but be sticky.
Let raise the fuse about 45 min under a damp cloth.
Divide the dough into 4 – 6 equal pieces, sprinkle with flour and flatten them out to naan bread on a baking pan. Remember the breads should not be particularly tall – about 0.5 cm. Brush with melted butter mixed with e.g. garlic and coriander, or salt.
Preheat the oven.
Bake for 12-15 minutes at 230C.