{"id":40927,"date":"2025-08-13T14:44:20","date_gmt":"2025-08-13T12:44:20","guid":{"rendered":"https:\/\/www.deepseareporter.com\/?p=40927"},"modified":"2025-11-21T21:13:38","modified_gmt":"2025-11-21T20:13:38","slug":"tangnaan","status":"publish","type":"post","link":"https:\/\/www.deepseareporter.com\/sv\/tangnaan\/","title":{"rendered":"T\u00e5ngnaan"},"content":{"rendered":"\n

Tunnbr\u00f6d \u00e4r n\u00e5got som finns i v\u00e4ldigt m\u00e5nga olika matkulturer. H\u00e4r \u00e4r en variant p\u00e5 indiskt naan som passar bra att bryta och doppa i en god kryddig gryta.<\/strong><\/p>\n\n\n\n

8 br\u00f6d | 1,5 timmar<\/p>\n\n\n\n

Ingredienser<\/h2>\n\n\n\n

5 dl turkisk yoghurt<\/p>\n\n\n\n

25 g j\u00e4st<\/p>\n\n\n\n

1 tsk salt<\/p>\n\n\n\n

1-2 msk torkade sockert\u00e5ngsflingor<\/p>\n\n\n\n

9-10 dl vetemj\u00f6l (v\u00e4lj g\u00e4rna kulturspannm\u00e5l som dinkel eller \u00f6l\u00e4ndskt lantvete)<\/p>\n\n\n\n

50 g sm\u00f6r<\/p>\n\n\n\n

2 vitl\u00f6ksklyftor, finrivna<\/p>\n\n\n\n

1\/2 dl hackad koriander eller persilja<\/p>\n\n\n\n

5 g torkad havssallat <\/p>\n\n\n\n

G\u00f6r s\u00e5 h\u00e4r<\/h2>\n\n\n\n

’1. V\u00e4rm yoghurten tills det \u00e4r f inger varmt (ca 37 grader).<\/p>\n\n\n\n

2. Smula j\u00e4sten i en bunke.<\/p>\n\n\n\n

3. H\u00e4ll i yoghurten, saltet och t\u00e5ngen och r\u00f6r s\u00e5 det l\u00f6ser sig.<\/p>\n\n\n\n

4. Tills\u00e4tt n\u00e4stan allt mj\u00f6l. Spara lite till utbakningen.<\/p>\n\n\n\n

5. J\u00e4s 30 min i rumstemp, sedan 15 min i kylen.<\/p>\n\n\n\n

6. Ta upp p\u00e5 mj\u00f6lat bakbord. Dela i 8 bitar och kavla till ganska tunna br\u00f6dkakor.<\/p>\n\n\n\n

7. Stek i en torr varm stekpanna p\u00e5 medelv\u00e4rme. V\u00e4nd br\u00f6det efter en stund och stek p\u00e5 andra sidan.<\/p>\n\n\n\n

8. Sm\u00e4lt sm\u00f6ret med de rivna vitl\u00f6ksklyftorna.<\/p>\n\n\n\n

9. L\u00e4gg torkad havssallat i bl\u00f6t i vatten.<\/p>\n\n\n\n

10.  Finhacka koriander och havssallat och blanda med det sm\u00e4lta sm\u00f6ret. Smaks\u00e4tt eventuellt med lite extra flingsalt.<\/p>\n\n\n\n

11.  Pensla de nygr\u00e4ddade br\u00f6den med sm\u00f6ret.<\/p>\n\n\n\n

Servera br\u00f6den nygr\u00e4ddade, g\u00e4rna till en god soppa eller gryta.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Omslagsfoto<\/strong>: Vanligt naanbr\u00f6d. Arkiv<\/p>\n\n\n\n

<\/p>\n\n\n\n

Om Havsbondens kokbok<\/strong>: Receptsamlingen har tagits fram av Centrum f\u00f6r hav och samh\u00e4lle med st\u00f6d av Formas och Fakulteten f\u00f6r naturvetenskap och teknik vid G\u00f6teborgs universitet. Recepten \u00e4r skapade av Karolina Martinson och fotograferade av Carolin Freiholtz.<\/p>\n","protected":false},"excerpt":{"rendered":"

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