This is a peculiar match in gastronomic cultures, but here’s the thing: naan, the Indian flatbread goes just perfectly with most Hungarian stews. Maybe even any Hungarian stew. Or any Hungarian főzelék, which is a creamy vegetable stew (something like daal, anyway).
Apart from this fun fact, this flatbread does indeed worth a try. Baking bread at home is probably the best indoor winter activity (OK, maybe one of the bests), as it creates amazing tastes and also cosy vibes. So much so, that a good friend of mine made some incredible deals selling her home as she baked fresh bread when potential buyers came to check the flat.
One more important fact about the naan: you don’t even need an oven to make it, as you will bake the pieces on the stove. Good luck!
Put the warm water in a bowl. Mix in the yeast and leave to rest for 10 minutes. In the meantime, mix the flour with the sugar, salt, milk and the beaten egg.
When the yeast transformed into a foam, add this alongside the water to the flour mixture. Use your hands or an electric mixer to knead the dough (you'll need less time in the latter case). This will be a soft dough, but you need to knead until it no longer sticks to the bowl. You might need to add more flour to reach this.
When the dough is kneaded well, put it into a lightly oiled, large bowl. Leave to rest until it doubles in size (about an hour).
Cut the dough to 8 pieces and form balls. Leave them to rest for another 30 minutes.
. Még fél órán át letakarva pihentetjük őket, majd jöhet a sütés. Ehhez egy serpenyőt nagy lángon felhevítünk, beleöntünk 1 ek olajat, és ebben oldalanként 2-2 perc alatt megsütjük a kenyereket. (Érdemes figyelni, hamar megéghet.)
Heat a large skillet over medium heat. Add 1 tablespoon oil at a time, and form large disks from a ball (about double palm size). Fry each side in the skillet for about 2 minutes. (Watch out, it burns easily)