Pane Indiano Recipe Guide

Pane Indiano, inspired by the Indian naan, is a delightful flatbread that has gained popularity in Italian kitchens for its versatility and ease of preparation. This recipe combines Italian culinary techniques with Indian flavors, making it a perfect fusion dish for your table. From my own personal experience, this bread is not only a crowd-pleaser but also incredibly forgiving for beginners. Let me show you how I make this delightful flatbread.

What to Expect

Expect soft, pillowy flatbreads with a slight chewiness, perfect for dipping or as a side to saucy dishes. The subtle tang from yogurt makes this bread a flavorful alternative to traditional Italian focaccia or pizza dough.

Overview

• Cuisine: Italian fusion
• Course: Bread
• Servings: 6 flatbreads
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Time to Stand: 3 hours (for rising)
• Total Time: ~3.5 hours
• Ease of Cooking: Beginner-friendly
• Calories: ~180 per flatbread
• Cost of Ingredients: Moderate

Ingredients

• For the Dough:
  • 500g all-purpose flour (or 00 Italian flour for authenticity)
  • 200ml warm water
  • 5g fresh yeast (or 2g dry yeast)
  • 130g plain Greek yogurt
  • 10g salt
  • 1 pinch of baking soda
  • 40ml vegetable oil or melted butter
• For Topping:
  • Melted butter, ghee, or olive oil (for brushing)
  • Fresh parsley, sesame seeds, or nigella seeds for garnish (optional)
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Equipment Needed

• Large mixing bowl
• Rolling pin
• Non-stick frying pan or pizza stone
• Clean kitchen towel
• Measuring cups and spoons
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Step-by-Step Instructions

1. Prepare the Dough

• In a large mixing bowl, dissolve the yeast in warm water. Let it rest for 5 minutes until frothy.
• Mix in yogurt, baking soda, and half the flour. Gradually add the rest of the flour, salt, and oil. Knead until a smooth dough forms (10 minutes by hand or 5 minutes with a stand mixer).
• Form the dough into a ball and place it in an oiled bowl. Cover with a kitchen towel and let it rise for 2-3 hours until doubled in size.

2. Shape the Flatbreads

• Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten into an oval or circle about 5mm thick.
• Let the shaped dough rest for 15 minutes under a damp towel to relax the gluten.

3. Cook the Flatbreads

• Heat a non-stick pan or pizza stone over medium-high heat.
• Place one flatbread onto the hot surface. When bubbles form (about 1-2 minutes), flip and cook the other side until golden brown. Repeat with remaining flatbreads.

4. Finish and Serve

• Brush each flatbread with melted butter or olive oil immediately after cooking. Sprinkle with your choice of herbs or seeds.

Variations and Tips

• Whole Wheat Version: Substitute half the flour with whole wheat flour for a nuttier flavor.
• Dairy-Free Option: Use coconut yogurt instead of Greek yogurt.
• Enhanced Flavor: Add minced garlic or a pinch of cumin to the dough.
• Cooking Without a Pan: Use a pizza stone in a preheated oven at 250°C (480°F) for a crispier texture.
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Nutritional Information Per Serving

• Calories: 180
• Protein: 5g
• Fat: 6g
• Carbohydrates: 26g
• Fiber: 2g

Closing Thoughts

I hope this guide has made making Pane Indiano seem a little less daunting. Have you tried this recipe before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so don’t hesitate to leave your honest comment!