Naan is one of the most popular Indian flatbreads and you can enjoy it plain (delicious dipped into curry!) or with fillings / toppings. Some popular variations are garlic naan and spinach and cheese naan. This recipe is contributed to us by Tenina. She claims they are so delicious that she ate way too many! We can back her up on that as these were one of the first breads that were made in The 4 Blades kitchen! For great preparation and cooking tips, see the video below:
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes + 2 hours rising time
Cooking Time 5-8 minutes per naan
Makes 6-8 naan
Dough can be frozen
- milk - 220g
- egg - 1, lightly beaten
- olive oil - 2 Tbsp (can use ghee to be authentic)
- yoghurt - 80g, Greek style plain
- yeast - 30g fresh, or 2 tsp dried yeast
- bakers flour - 550-600g
- salt flakes - pinch, pink
- sugar - 1 tsp
- baking powder - 1 tsp
- Combine milk (220g), egg (1), oil (2 Tbsp), yoghurt (80g) and yeast (30g fresh or 2 tsp dry) in bowl.
- Blend Speed 7 / 3 seconds.
- Warm 2 minutes / 37C / Speed 2.
- Add flour (550-600g), salt (pinch), sugar (1 tsp) and baking powder (1 tsp) to bowl.
- Set Closed Lid / 3 minutes / Kneading Speed.
- Add a little more warm milk if the dough does not come together.
- Place into a large oiled bowl, cover tightly with clingfilm and leave to rise for up to 2 hours.
- Preheat pizza stone in a BBQ with the hood down until temp shows at least 200ºC (or the oven if necessary).
- Turn dough onto floured surface and knead by hand until smooth.
- Divide dough equally...about 100g per portion.
- Roll out to 1/2 cm thickness. Stretch by hand into a tear shape.
- Place onto hot Pizza stone for approx 5-8 minutes. You should not have to turn them over.
- Serve with one of the delicious curries featured in this issue!