Naan
Soft, pillowy and chewy bread. Naan is the perfect accompaniment to a curry or as a vessel for piling kebabs and tikka on to!
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.
Tried this recipe?Let us know how it was!
