1/3 Photos of Madhur Jaffrey's Naan Bread
1 hr 33 mins
1 hr 30 mins
This is the most amazing naan bread that I have ever tasted. I can't believe how much better this tastes than takeaway naan. It is incredibly easy to make too.
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- 1Put the milk in a bowl. Add 1tsp sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
- 2Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
- 3Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
- 4Preheat the oven to it's hottest temperature. Put your heaviest baking tray to heat in the oven. Preheat your grill.
- 5Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point.
- 6Remove the tray from the oven and slap a naan on it. Put in the oven for 3 minutes, it will puff up. Now place the tray under the grill for about 30 seconds to brown slightly (I didn't bother with this as my naan browned in the oven). Wrap the naans in a tea towel or foil. Make all the naans this way. Serve hot.
- 7I kept them warm wrapped in foil in a turned off but warm oven, you can reheat them in the microwave for 40 seconds or so.
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Nutritional Facts for Madhur Jaffrey's Naan Bread
Serving Size: 1 (160 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 434.4
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 2.0 g
- Cholesterol 37.7 mg
- Sodium 292.2 mg
- Total Carbohydrate 76.0 g
- Dietary Fiber 2.8 g
- Sugars 2.8 g
- Protein 12.9 g