One of my pet hates is when people say “naan bread”. It’s just naan, naan means bread. This recipe has never failed me and it’s worked long before we bought a tandoor oven. You just need to cook it in the oven on the hottest setting on a very hot tray.
We love ours with butter that has been melted with garlic.
150 ml milk
2 tsp caster sugar
2 tsp instant yeast
450 g plain flour
150 g natural yoghurt
1 egg, lightly beaten
2 tbsp vegetable oil
1/2 tsp salt
Warm the milk until it is hand hot. Add the yeast and sugar, give it a stir and leave to stand for 10 minutes.
Meanwhile in the bowl of stand mixer with the dough attachment, add the all the other ingredients. With the mixer turning slowly, add the milk then turn up and knead for 8 minutes.
Lightly oil a bowl with a drizzle of vegetable oil and tip the dough into the bowl. Cover with a tea towel and leave somewhere warm for one and half hours or until it doubles in size.
Preheat the oven to it’s highest setting along with a sturdy baking sheet. Have a bowl of cold water ready to flick water on the naan.
When the dough has risen, turn out onto a floured surface, knock back and then divide into 6 portions. Roll out each piece into a tear drop shape. Take the tray from the oven, put as many naan as you can fit on the tray (it may only be 2). Flick a little water onto the naan and put in the oven for 3-4 minutes. Keep and eye on them to make sure they don’t burn. Repeat with the rest of the dough.
Brush with garlic butter if you fancy.
Video
- 150 ml milk
- 2 tsp instant yeast
- 2 tsp caster sugar
- 450 g plain flour
- 150 ml natural yoghurt
- 1 egg lightly beaten
- 1/2 tsp salt
- 2 tbsp vegetable oil
Instructions
- Warm the milk until it is hand hot. Add the yeast and the sugar, give it a stir and leave to stand for 10 minutes.
- Meanwhile in the bowl of stand mixer with the dough attachment, add the all the other ingredients. With the mixer turning slowly, add the milk then turn up and knead for 8 minutes.
- Lightly oil a bowl with a drizzle of vegetable oil and tip the dough into the bowl. Cover with a tea towel and leave somewhere warm for one and half hours or until it doubles in size.
- Preheat the oven to it's highest setting along with a sturdy baking sheet. Have a bowl of cold water ready to flick water on the naan.
- When the dough has risen, turn out onto a floured surface, knock back and then divide into 6 portions. Roll out each piece into a tear drop shape. Take the tray from the oven, put as many naan as you can fit on the tray (it may only be 2). Flick a little water onto the naan and put in the oven for 3-4 minutes. Keep and eye on them to make sure they don't burn. Repeat with the rest of the dough.Brush with garlic butter if you fancy.
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