Homemade Naan Bread

Those of you who know me, also know my love of indian cuisine. Whilst I have mastered some of my favourite takeaway dishes at home, naan bread has been a difficult one to crack.

Having tried various recipes, both from cookbooks & the net I have been extremely disappointed until now.

The following recipe comes from Madhur Jaffrey, listed on the BBC good food site, here

Basic plain naan recipe (makes 6)

150 hand hot milk
2 tsp caster sugar
2 tsp active dried yeast
450g plain flour
1/2 tsp salt
1 tsp baking powder
2 tbs vegetable oil, plus extra
150 natural yoghurt
1 large egg, beaten

Pour milk into a bowl, add 1 tsp of the caster sugar & the yeast, stir to mix & set aside for 15-20 minutes or until dissolved & frothy.

Meanwhile, sift flower into a large mixing bowl, mix in the salt & baking powder. Add remaining 1 tsp caster sugar together with the yeast mixture, 2 tbs vegetable oil, yoghurt & beaten egg. Mix to form a dough ball.

Knead the dough for 10 minutes until smooth. Form into a ball.

Pour a little vegetable oil into large bowl add dough ball & roll around to coat. Cover with oiled cling film & leave for 1 hour or until doubled in size.

Preheat oven to highest temperature & put in heavy baking try to heat too. Preheat grill (see note below).

Punch down the dough & knead again briefly. Divide into 6 equal balls, keep covered. Shape each into a tear shapes approx 25cm x 13cm.

Remove try from oven & place on the naans (see tip). Bake for approx 3 mins until puffed up.

Now place the tray under grill (about 10cm from top) for approx 30 seconds or until slightly browned.

Baked, puffed up & ready to grill

Grilled & ready to eat, yum



NOTE: Whist this recipe is for a plain naan, you can add extra ingredients to the mix before kneading e.g garlic, black onion seeds etc etc. Your only limitations are your imagination! Why not try stuffing too once divided into balls, before rolling & shaping!

TIP: I have found this easier in 2 batches of 3 each batch. Additionally, I'm lucky enough to currently have 2 ovens which makes it easier. First batch in oven, then transfer to second for grilling whilst at the same time baking the second batch.

However, now the hotter weather has arrived. I'm tempted next time to bake as instructed, then finish off on the BBQ. Hoping this will give a better flavour too. Will report back once this has been tested.

Make up several batches & freeze. Wrap individually in foil, keep in freezer bags & remove, defrost as required. Simply keep in foil & reheat in oven until hot. Brush with melted butter, delicious.