Naan Bread

Posted by on October 10, 2016 in blog, Recipes | 0 comments

Naan Bread
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Preparation: 20 minutes

Rising: 3 hours

Makes 4 large flatbreads

 

For anyone who likes making their own bread – give this a try! These flatbreads are so different from ready-made Naan from the supermarkets and they taste delicious! Naan is from Northern India and eaten with tandoori curries and other meat dishes. They are best eaten warm, straight from the grill.

A number of extra ingredients can be combined with the dough and seeds mixed with melted butter can be brushed on the flatbreads prior to grilling.

I have also found that these make perfect pizza bases!

 

Ingredients:

 

1 lb/500g plain flour

2 tsp dried yeast

8fl oz/250ml milk

1 tsp sugar

1 tsp salt

3 tbsp plain unsweetened yogurt

1 oz/30g butter, melted

 

Toppings:

 

Plain Naan is delicious but I quite often make 2 plain and 2 with extra flavourings. A small handful of sultanas and desiccated coconut mixed into the dough before rolling and shaping it is very tasty. Or, combine 1 tsp of crushed coriander seeds and a pressed garlic clove, and mix into the dough prior to shaping.

 

Another popular topping is 1 tbsp poppy seeds mixed with 1 tbsp melted butter. Brush this mixture on the Naans before grilling.

 

 

Method:

 

Put half of the milk into a bowl and add the yeast. Stir and leave for 5 minutes.

Mix the flour and salt in a large bowl, make a well in the centre and add the sugar, yeasted milk, yogurt and melted butter.

Stir in the remaining milk.

Mix everything with a wooden spoon then turn the sticky dough out onto a floured board.

 

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Knead the dough for about 10 minutes until it becomes smooth.

Put the dough back into a large clean bowl and cover with a tea towel.

Leave to rise for about 3 hours or until the dough has doubled in size.

Push the dough back gently with the palm of your hand.

Divide the dough into 4 pieces.

Take one piece of dough and place on a lightly floured surface. Roll the dough into a 6”/15cm round. Pull one end of the dough and stretch it so that it becomes tear shaped. Roll the dough again until the flatbread is about 10”/25cm long.

Repeat with the other 3 pieces.

Switch on the grill and place a baking sheet under to heat through for a minute.

Grill the flatbreads in batches for about 2 minutes on each side until risen and golden. Keep them warm by stacking them up and covering with a tea towel.

Serve as soon as the last one is cooked!

 

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