Recipe by Missy Wombat
The original recipe of this was a watch the bread rise, knead, leave etc...time consuming and not much fun. Throw a breadmaker into the equation and you can get on with making all the yummy things to accompany the naan. A good basic recipe that disappears quickly.
Top Review by Heaven's Kitchen
Delicious and easy! This was just what I was looking for to go with the Chicken Vindaloo I was making. To be honest, I'm not exactly certain what the bread is supposed to turn out like. The first naan from this recipe that I made was flattened rather thin and cooked up a little more crisp than I would have liked. I made the rest of them thicker (more like the thickness of a pancake), and got a much softer result, which I prefer. Either way, the bread was delicious and puffed up wonderfully under the broiler. Just keep an eye on it. It didn't take long at all for the bottom to brown in the hot skillet, nor does it take long for them to puff up and brown in the oven. This is a delicious bread that is so easy to make using a bread machine. I do think that next time I will try to double the recipe, though. I can't wait to try it again!
- 200 ml water
- 1 teaspoon sugar
- 1 teaspoon dry active yeast
- 225 g plain whole wheat flour
- 225 g self-rising flour
- 1 1⁄2 teaspoons salt
- 1 tablespoon fresh lemon juice
- 3 -4 cloves garlic, finely chopped (depending on preference) (optional)
- 3 tablespoons fresh coriander, finely chopped (optional)
Directions See How It's Made
- Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
- Mix on the dough setting.
- When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like).
- Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan).
- Use oil spray to stop them from sticking.
- Preheat a grill/broiler.
- Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently).
- Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
- Serve immediately with hommous, beans, curry or just eat them by themselves.
- Alternatively, you can let them cool and then freeze them.