Substitute for naan bread??

ozankoys · Post by **ozankoys** » Thu 09 Jun 2016 7:13 am

Bought some lovely garlic & coriander naan bread from the South the other week but when we went to get some more could not find any. What bread could I buy here that would be similar, could try pitta but it is a bit heavy?

judyvin · Post by **judyvin** » Thu 09 Jun 2016 7:33 am

The closest I have found is the homemade pide from Erduner.

Groucho · Post by **Groucho** » Thu 09 Jun 2016 8:05 am

The Gecmenkoy bakery in the parade of shops near Lemar Catalkoy sell a nice round flat bread which can be used as a deep-pan pizza base and if spread with garlic and coriander butter would make a fair naan... but the best substitute is the Ekor oval breads (come in packs of three and freeze well) which we used to buy in Illeli and now are available to buy in Sencag Mini-market Esentepe coast road...

Simply sprinkle or spray with little water if they are dry - when freshly bought they are lovely and soft... will keep for a few days but in this weather best to freeze them if not to be used at once..

Spread with butter combo of choice.... minced garlic and coriander, garlic and parsley for those who don't like coriander and grill or microwave... or even better heat in a hot oven on a large upturned ceramic floor tile - the un-glazed side makes a perfect pizza/naan stone...

ozankoys · Post by **ozankoys** » Thu 09 Jun 2016 9:50 am

Thanks for these excellent suggestions I will go out hunting tomorrow!

Agobard · Post by **Agobard** » Thu 09 Jun 2016 12:03 pm

You might like to try this very simple recipe for Bhatoora:

220 g plain flour
½ teaspoon BP
½ teaspoon salt
220 ml plain yoghurt (ordinary not suzme)

Sift flour salt and BP into a bowl. Add the yoghurt and, with your hands, mix it all together until you have a soft dough. Knead lightly , wrap in cling film and set aside for several hours if possible.
Cut into 8 pieces, roll each into a ball and then roll out into a 7/8 inch round.
Heat at least 1 inch of oil in a shallow frying pan – get it really hot.
Slide a bhatoora into the hot oil and press down with a spatula so that the oil covers it. Allow it to rise to the surface and then flip over and cook the other side. The bhatoora will be brown and slightly puffy.
Remove and keep warm on kitchen paper.

I've been making these for years and they are really good and easy to make. You can add other seasonings to them as you wish.

Panchocat · Post by **Panchocat** » Thu 09 Jun 2016 12:25 pm

Alternatively get it as a take away from Al Shaheen. They do a pretty good garlic and coriander naan bread when the tandoor is on.