A really easy, simple and pretty tasty recipe for homemade Naan bread. Literally your one-eyed, one legged aunt could make this with her hands tied behind her back after a skin full.
Add whatever topping you like – I like garlic and coriander best, but each to their own!
Serve with Indian curries.
Add whatever topping you like – I like garlic and coriander best, but each to their own!
Serve with Indian curries.
Recipe
Ingredients- makes 5 naans:
250g plain flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
110ml milk
2 tbsp vegetable oil
100g butter, melted
Toppings of your choice:
Example: 6 cloves of garlic, minced, handful of coriander, chopped.
Method:
1. Sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Be careful not to add too much liquid – add it bit by bit to avoid it becoming too wet. Slowly mix together the dough to make a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Oil a bowl, place the dough in it, cover it with a damp tea towel and leave in a warm place for 15 minutes. The dough should puff up and rise.
4. Cut the dough into 5 pieces and roll, with a rolling pin, into a tear drop shape. Get it as flat as possible. Use flour to dust frequently to stop the dough sticking.
5. Heat a grill to high. At this point you need a flat metal thing – I use the back of a baking tray. Place under the drill to get it red hot.
6. Scatted chopped garlic and coriander plentifully on top of each naan. One at a time, place on top of the heated metal tray and put under the grill.
7. Leave under the grill for 2 minutes until puffed up and browned/blackened in certain points. Remove from the heat.
8. Brush melted butter over the naan with a pastry brush – don’t be shy, use lots. Season with rock salt.
9. Repeat for the rest of the naans. Serve.
Ingredients- makes 5 naans:
250g plain flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
110ml milk
2 tbsp vegetable oil
100g butter, melted
Toppings of your choice:
Example: 6 cloves of garlic, minced, handful of coriander, chopped.
Method:
1. Sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Be careful not to add too much liquid – add it bit by bit to avoid it becoming too wet. Slowly mix together the dough to make a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Oil a bowl, place the dough in it, cover it with a damp tea towel and leave in a warm place for 15 minutes. The dough should puff up and rise.
4. Cut the dough into 5 pieces and roll, with a rolling pin, into a tear drop shape. Get it as flat as possible. Use flour to dust frequently to stop the dough sticking.
5. Heat a grill to high. At this point you need a flat metal thing – I use the back of a baking tray. Place under the drill to get it red hot.
6. Scatted chopped garlic and coriander plentifully on top of each naan. One at a time, place on top of the heated metal tray and put under the grill.
7. Leave under the grill for 2 minutes until puffed up and browned/blackened in certain points. Remove from the heat.
8. Brush melted butter over the naan with a pastry brush – don’t be shy, use lots. Season with rock salt.
9. Repeat for the rest of the naans. Serve.
