|INGREDIENT Chickpea flour Molino Cosma||Quantity|
|Molino Cosma chickpea flour||450 g|
|1 tsp honey|
|1 tsp salt|
|Low-fat yoghurt||200 g|
|Baker’s yeast||15 g|
Naan is the typical flat bread of the Middle East, especially popular in India, Afghanistan, Iran, Pakistan and the Xinjiang autonomous region of China.
Dissolve the baker’s yeast in 50 ml lukewarm water and add the honey. In the meantime, pour the flour onto the pastry board and make a well with it.
Mix all the ingredients together then add the yoghurt and salt. If necessary, add a little more lukewarm water. Once the dough is smooth and even, pat it into a ball and set aside to rise in a sheltered place, for about an hour, until it has doubled in size.
Split the mixture into 8 equal parts, pat them into balls then leave to rest for another 10 minutes. Once the 10 minutes have elapsed, roll dough balls into thin discs and cook them on a hot pan for about 2 minutes each side, sprinkling a little parsley over them before serving.