Indian Naan Bread with Garlic & Coriander | Fluffy & Fresh

Mix the dry yeast with lukewarm water and powdered sugar. Let it rest for about 10 minutes until a light foam forms (starter). Then add the lukewarm milk and stir well.

Combine the wheat flour with table salt and black cumin in a large bowl. Add the yeast mixture and the natural yogurt and knead everything into a smooth, non-sticky dough. Knead the dough vigorously for about 3-4 minutes. Then place it in a bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour until its volume has significantly increased.

Briefly knead the dough on a floured surface and divide it into 12 equal pieces. Form these into balls and roll them out into flatbreads with a rolling pin. Heat a coated pan without fat and bake the flatbreads one after another over medium heat for about 2-3 minutes on each side until they bubble and get golden-brown spots. If the dough sticks, lightly grease the pan with a little vegetable oil.