Parathas (Moroccan "Neapolitan-naan")

Ingredients for Parathas (Moroccan "Neapolitan-naan")

Instructions for Parathas (Moroccan "Neapolitan-naan")

To prepare the Parathas (Moroccan "Neapolitan-naan") recipe, please follow these instructions:

dough: Dissolve yeast in water fougasse, then add the salt and the rest of the ingredients. Team 100 gr. Flour back. Knead the dough until it is smooth and slippery, and add only as much flour as absolutely necessary. Butter a bowl with oil, roll dejklumpen around in the bowl and cover it with a damp dishcloth.
Let the draw lunt, for it has been given twice the size. Portion dough into 5 chunks on the table form for buns and let them after raising in 30 minutes. Heat oven to 230 g with bagepladerne in nodules to Form elongated thin./flat bread that is thicker in the Middle than at the edges. Place them on the hot plates, cut the irregular slits in loaves. Brush with yoghurt and sprinkle them with sugar. Bake for about 10 minutes until they are pushed up and has been beautifully Golden. After baking the loaves with orange flower water it Anoints. The bread is soft and can be eaten for all. Do sugar if it is for food.
the rest: when the dough is raised for the first time forms the to 5 buns. Each dumpling rolled out to a plate that is as thin as the dough will allow it. Insert thin butter slices of about one-fifth of the butter on the dough and fold it 3 times. Roll out again, and fold together. Repeat folding and rolling together 3 times.

Tips:
These breads are a spicy fillet-like version of naanbrød. You can spice up those sweet as here, or spicy with chili and cumin. The spices can either be rolled in dough with butter, or they can be sprinkled on top. They can also be filled with EVS. savory roasted onions.