Recipes in the world of Flavilo

Freshly baked wasabi naan bread

Wasabi Naan

The origin of naan bread dates back to ancient Persia, and it later became popular in India and other Asian countries. In modern cuisine, naan has taken on new forms, leading to this wasabi version, which combines the tradition of Asian bread with Japanese seasoning. The kitchen fills with a festive atmosphere as the naan bakes in the hot skillet – its aroma is both spicy and nostalgic. The distinctive, characteristic pungency of wasabi brings a real surprise to classic flavors. Tip: The secret to naan bread lies in well-worked, elastic dough. It is important to knead it thoroughly and let it rise for the right amount of time, so that it is soft on the inside and slightly crispy on the outside. This recipe is an excellent choice for special dinners, gatherings with friends, or even served with dips. Feel free to experiment with flavors – it can also be wonderfully varied with a little green herbs or garlic.

Prep Time 15 min
Preparation 15 min
Total 30 min
1120 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 300 g All-purpose flour
⭕ 7 g Dry yeast
⭕ 5 g Sugar
⭕ 5 g Salt
⭕ 120 g Yogurt
⭕ 100 ml Lukewarm water
⭕ 15 ml Olive oil
⭕ 10 g Wasabi paste
⭕ 20 g Melted butter

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    Preparation Steps

    1

    First, prepare all the ingredients: measure the flour, yogurt, and wasabi. Make sure the water is lukewarm, not hot, otherwise the yeast won't activate.

    2

    In a large mixing bowl, combine the all-purpose flour, yeast, sugar, and salt. This forms the foundation of the dough's structure.

    3

    Add the yogurt, olive oil, lukewarm water, and wasabi to the dry ingredients. Use a wooden spoon or your hand to mix until a sticky dough forms.

    4

    Knead the dough for at least 10 minutes until it becomes smooth and elastic. Tip: if it's too sticky, add a little flour; if it's too dry, add a little water. Good naan dough should be soft and slightly stretchy.

    5

    Cover the dough with a clean kitchen towel and let it rise in a warm place for at least 1 hour, or until it has doubled in size. This step is crucial for the naan's softness.

    6

    Once risen, divide the dough into 6 equal pieces. Form balls, then roll them out into oval shapes about 0.5 cm thick. Sprinkle with a little flour to prevent sticking.

    7

    Heat a dry, heavy-bottomed skillet over medium-high heat. When hot enough, place the first naan in the pan and cook for 1-2 minutes until bubbles form on the surface.

    8

    Flip and cook for another minute. The naan is ready when it is lightly browned with some darker spots. Tip: Do not press down on it, to maintain its airiness.

    9

    While hot, brush both sides with melted butter. Repeat with the remaining naan breads. Serve warm for the best flavor!