Naan Recipe. Not Naan Bread recipe. Naan translates to English as ‘bread’, so that would be bread bread recipe! And that would just be weird!
I have been asked for my Naan recipe dozens of times. I did post a version on social media but trying to locate it all the time was a pain. So here is a slightly more polished version of that recipe.
It’s a combined version of a more traditional style naan and the naan you get in a restaurant or takeaway.
The traditional recipe uses strong white bread flour and yeast. In restaurants, they opt for self-rising flour and baking powder. The warm kitchen environment in restaurants caused the yeast version to rise too quickly. So, they adapted the recipe to use baking powder instead.
I prefer the texture and flavour of a more traditional naan with yeast. However, I do like the lightness and airiness that some plain flour and baking powder give. It’s the best of both worlds for me!
As for the egg? I don’t know. At some point back in time, I must have seen a recipe using egg. The egg gives a slight crust to the naan. You might like it, you might not. It’s entirely up to you if you use it or not.
The same goes for the seeds. I like them, some don’t. I’ve even added fennel seeds before. Great for digestion!
If you like naan I would strongly suggest you invest in a cast iron tava or tawa. Both the same thing. You can pick them up at a very reasonable price from an Indian grocers.
I also use a chef’s torch to finish the naan off. I love the finish it gives and it’s good fun. I recommend blasting some Rammstein out while your flaming your naan, very rock n roll!
The other option is that you turn the tava, with the naan stuck to it over the gas flame to finish off. This isn’t without its risks though! If you use this method, make sure your naan dough is slightly sticky so it doesn’t drop off!
The simplest way to cook them though is just to turn the naan over on the pan. You won’t quite get the bubbly finish and it’s not half as much fun.
Of course you could use a tandoor oven but let’s face it, that’s a pricey option!
If you want garlic naan, my method is to add some thinly sliced garlic to the butter or ghee. Heat it very gently to just take away the rawness of the garlic. I add half of the butter to the naan. I leave a few slices in the remaining butter to brush over the naan. Obviously, you can add a little fresh coriander to the butter if you want garlic and coriander naan.
So that’s about it. Just remember it’s naan, not naan bread. And if you have kids wait for the moment they ask, “why do we always have naan’s bread?” or was that just our kids!
Naan
Ingredients
- 2 teaspoon dried yeast
- 1 teaspoon sugar
- 140 ml luke warm water
- 200 g strong white bread flour
- 100 g plain flour
- 1 teaspoon salt
- 2 tsp baking powder
- 1 tablespoon natural yoghurt
- 1 egg optional
- 0.5 teaspoon kalonji/wild onion seeds optional
- 0.5 teaspoon black cumin seeds optional
- 2 tbsp Melted ghee or butter
Instructions
- Dissolve the sugar in a little of the luke warm water and stir in the yeast.
- In a large bowl place, the flours, salt, baking powder and seeds. Give a mix.
- Make a well in the flour and pour in the dissolved yeast. Mix a little of the flour in so you have a gloopy paste then leave for 10-20 minutes.
- Add the yoghurt and egg and mix together adding more water if needed to give a very slightly sticky dough. Give a quick knead but not to much!
- Rub some oil (sunflower or veg) over the dough and place back in the bowl to rise for at least 45 minutes. You can leave to rise for longer, just knock back every time it doubles in size. You will end up with a dough that is easier to manage and with a nicer chewy finish if you leave longer.
- Divide the dough into six and roll out, round, teardrop or the shape of your favourite continent, doesn't really matter.
- The best way to cook is on a Tava, you can pick them up from an Indian supermarket and they are really cheap!
- Heat your Tava and place one piece of rolled out dough on. When bubbles start to appear on the surface turn the heat off and finish with a blow torch. If you haven't got a blowtorch you can just flip over and continue cooking or, if you're brave leave the bread stuck to the tava and turn the whole lot upside down over the gas. If you do this make sure the bread doesn't drop off!
- You can also cook the naans in a hot oven on a heavy baking sheet, grill them or they do fantastic on a pizza stone in a kettle BBQ.
- Once you have cooked your bread, brush with a little melted ghee or butter and serve. We put our cooked bread in a pocket made of baking paper covered with tin foil. It helps keep them soft and warm while the other bread is cooking.
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