Prep 1 hr 30 mins
Cook 3 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.
- 2⁄3 cup hand hot milk
- 2 teaspoons caster sugar
- 2 teaspoons dried active yeast
- 0.99 lb plain flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- 2⁄3 cup natural yogurt, lightly beaten
- 1 egg, lightly beaten
- Put 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.
- Sift 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.
- Knead 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.
- Preheat the oven to it's hottest temperature. Put your heaviest baking tray to heat in the oven. Preheat your grill.
- Punch 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.
- Remove 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.
- I 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.
This is the recipe I will be using in the future. It was easy to work with and turned out great. My first one was best as I didn't have flour on it like the others. Will try not to use flour next time.
I usually have a lot of trouble with breads, but this one works perfectly if you follow it! The dough is a dream to work with, and really nice to knead. I made this for dinner tonight (T-minus a few hours) for my boyfriend's family. I left my Jaffrey cookbook at home so I was really happy to find this recipe online! As a city girl I like to make these mid-westerners try something new once in awhile. :)
A note: My oven here does not work simultaneously with the broiler. I find that 4 minutes at 500 F cooks and browns the breads up well.
Easy enough recipe to prepare and makes a decent amount. I'd probably split the dough into 4 next time and make some fatter ones. The taste is OK, nothing special, will probably add some garlic butter and coriander.