Get outta town, we’re making naan bread?! This is definitely not something I would have even thought to have tackled a year or so ago, but the more you cook, the more willing you are to try. See, eventually you figure out that if something doesn’t work out quite how you wanted, well, it doesn’t matter at all.
So I made this naan to accompany our very yummy slow-cooker butter chicken dish. A lovely Indian curry just cries out for some naan for sopping up the yumminess, don’t you think?
You can either make an oily kind of naan with lots of added ghee or butter, or you can make this kind of naan, which brings the oil factor down considerably yet still tastes authentically delish. Winning!
Homemade naan bread
2⁄3 cup hand hot milk
2 tsp caster sugar
2 tsp dried active yeast
33⁄4 cups plain flour
1⁄2 teaspoon salt
1 tsp baking powder
2 tbs vegetable oil
2⁄3 cups natural Greek yogurt
1 egg, lightly beaten
1⁄4 tsp oil extra
Melted butter or ghee
Stir the milk, 1 teaspoon of the sugar and the yeast together in a small bowl. Set aside for about 20 minutes until the yeast has fully dissolved and the mixture is bubbly and frothy.
Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon of sugar, vegetable oil, yogurt and egg to the frothy yeast mixture and pour it all into the flour. Mix to form a ball of dough. The dough will be rather sticky (you can put it in the fridge for a bit to make it easier to work with, but don’t be tempted to add more flour because a sticky dough means a light and chewy naan!).
Put the dough out on your work surface and gently knead for 10 minutes until smooth and satiny. You will feel the dough ‘give’ and become more pliant and less sticky. Form the smooth dough into a ball, pour the extra oil into a large bowl and roll the ball of dough around in it. Cover the bowl with clingfilm or a clean, damp tea towel and set aside for about 1 hour until the dough is doubled in size.
Preheat the oven to it’s hottest temperature – this will be about 250°C for most ovens. Put your heaviest baking tray to heat in the oven and preheat your grill to low.
Punch down the dough and gently knead again. Form into a large ball and flatten the top to form a ‘cake’ shape. Cut the cake into eight equal pieces. Roll out each cake slice a flat tear-shaped naan, about 25cm long and 13cm wide at it’s widest point. It will be just under about 5mm high. I mess the top up a little here and there so it gets lots of ridges to brown up nicely.
Brush each naan with some melted butter or ghee. It’s up to you how much you use!
Remove the hot tray from the oven and put a naan on it. Cook in the oven for 3 minutes, it should puff up nicely. Remove from the oven and if not browned to your liking, put it under your preheated grill for a few seconds. Brush the naan with a little more butter or ghee and wrap in foil to keep warm while you repeat the process until all eight naans are made. Serve hot – you can reheat them under the grill for a few seconds if needed.
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6 fine uses for leftover naan
- Make some naan bread pizza
- Make breakfast: slice into two, toast and add your favourite topping
- Make lunch: slice down the middle to make sandwich bread
- Make afternoon tea: butter the outside of the naan and sprinkle with Parmesan cheese, slice into ‘soliders’ and put under a hot grill until melted and delicious
- Make dinner: Stir a spoonful of mild curry paste through a can of baked beans, heat through and serve on top of your grilled-until-hot leftover naan bread.
- Wrap in cling film, put into an airtight container and freeze for next time.
What do you think? Reckon you’ll give it a go?