{"id":947,"date":"2025-03-09T20:01:23","date_gmt":"2025-03-09T20:01:23","guid":{"rendered":"https:\/\/revald.dk\/?p=947"},"modified":"2025-03-09T20:28:55","modified_gmt":"2025-03-09T20:28:55","slug":"naan-brod-2","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=947","title":{"rendered":"Hjemmelavet naan br\u00f8d"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u00e6kkert br\u00f8d der er ret nemt at lave. Perfekt til indiske retter.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredienser<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Giver 6 stk. Lav du bare dobbelt portion. De smager m\u00f8ggodt, kan holde dig bl\u00f8de og l\u00e6kre et par dage og kan f\u00e5 et ekstra liv, ved at sk\u00e6re dem i strimler, pensle dem med lidt olie og give dem 10 min i ovnen ved 180-200 grader, s\u00e5 de bliver lidt spr\u00f8dere og kan bruges til at dyppe i hummus, guacamole eller lign. op.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12g g\u00e6r<\/li>\n\n\n\n<li>1dl lunken vand<\/li>\n\n\n\n<li>1,25dl creme fraiche, yogurt natural, gr\u00e6sk yogurt eller lign.<\/li>\n\n\n\n<li>275g hvedemel<\/li>\n\n\n\n<li>0,75 tsk, salt<\/li>\n\n\n\n<li>Sm\u00f8r eller smagsneutral olie til at stege br\u00f8det i<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Opskrift<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00f8r g\u00e6ren ud i det lunke vand. Tils\u00e6t yogurt\/creme fraiche og r\u00f8r det hurtigt sammen, Brug gerne en r\u00f8remaskine. Tils\u00e6t mel og salt lidt af gangen. Lad det hele \u00e6lte godt igennem mindst 10 min. S\u00e6t dejen til side et lunt sted med et viskestykke over. Mindst 1 time, men gerne 1,5-2. Tag dejen ud og sl\u00e5 den ned p\u00e5 et bord med noget mel (dvs. fold den og \u00e6lt den lidt, s\u00e5 luften bankes ud af dejen en smule). Del dejen i 6 lige store stykker og rul dem ud en af gangen i nogle lange brede stykke p\u00e5 2-3mm i tykkelse (ca. p\u00e5 st\u00f8rrelse med en stor mandeh\u00e5nd). Steg dem p\u00e5 6,5-7 p\u00e5 en pande med lidt sm\u00f8r eller olie.Vend dem, n\u00e5r de er godt gyldne. Husk at f\u00e5 en smule sm\u00f8r eller olie p\u00e5 panden f\u00f8r du l\u00e6gger dem ned p\u00e5 den ubagte side. Begge sider skal v\u00e6re gyldne og\/eller have et par m\u00f8rke pletter. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Server med en l\u00e6gger asiatisk ret. Skal det v\u00e6re l\u00e6kkert s\u00e5 smelter du 100g sm\u00f8r i en gryde og knus 3-4 hvidl\u00f8g i sm\u00f8ret. R\u00f8r det rundt i nogle minutter og filtrer s\u00e5 hvidl\u00f8g fra, da de ellers bliver gr\u00f8nt nede i sm\u00f8ret. Det smeltede sm\u00f8r kan du nu bruge til at pensle br\u00f8det med. Skal det v\u00e6re helt vildt, s\u00e5 bruger du s\u00e5kaldt klaret sm\u00f8r. Dvs. sm\u00f8r der har v\u00e6ret smeltet og har f\u00e5et fjernet det hvide lag af m\u00e6lkerester der falder til bunds.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u00e6kkert br\u00f8d der er ret nemt at lave. Perfekt til indiske retter. Ingredienser Giver 6 stk. Lav du bare dobbelt portion. De smager m\u00f8ggodt, kan holde dig bl\u00f8de og l\u00e6kre et par dage og kan f\u00e5 et ekstra liv, ved at sk\u00e6re dem i strimler, pensle dem med lidt olie og give dem 10 min [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-og-brod"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2025\/03\/naan.jpg?fit=800%2C1200&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=947"}],"version-history":[{"count":3,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/947\/revisions"}],"predecessor-version":[{"id":957,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/947\/revisions\/957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/948"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}