Naan Breads
Make your own naans at home
Makes: 8 - 10 naans | Suitable for vegetarians Ⓥ
Introduction
These traditional breads are delicious served alongside all meals. Traditionally cooked in
a tandoor oven, this recipe can be cooked in a hot frying pan or on the barbecue. The long, slow proving of the dough helps to develop both the flavour and the texture of
the breads. It also makes it much easier to plan making the breads around other dishes.
You could, for example, mix the dough first thing in the morning, stick it in the fridge, and then cook the breads later in the evening for dinner. Or mix the dough before going to bed and then cook the breads in the morning or afternoon the following day.
Ingredients
Makes 8 - 10 naans |
| 300ml milk (room temperature) |
| 2g dried yeast |
| 1 tsp sugar |
| 20g yoghurt |
| 500g strong bread flour |
| 1 tsp salt |
| 20g melted butter, plus more to spread over naans once cooked |
Instructions
- In a large bowl, add the milk, yoghurt, sugar and yeast. Stir until everything is combined and the yeast has dissolved.
- Add the flour and the salt on top of the ingredients in the bowl and, using your fingers, mix the salt through the flour.
- Add the melted butter and then mix the dough together, so there are no dry bits.
- Cover the bowl with cling film or a damp tea towel and leave to rest for 20 minutes.
- Tip the dough onto a worktop and knead for about 4-5 minutes.
- Shape the dough into a ball, put it back in the bowl or a large Tupperware container, cover and then transfer the dough to the fridge.
- The dough can now be left to rise slowly for 8–12 hours. 8 When you’re ready to make the naan breads, remove the dough from the fridge and place it on a lightly dusted worktop. Divide the dough and shape into balls (8–12 balls depending on the size of naan bread you would like). Leave the dough balls to rest (covered) for 10-15 minutes.
- Heat a large frying pan until nice and hot.
- Roll out one of the dough balls into a round (or teardrop shape) with a light dusting of flour. Tap off any excess flour and then transfer to the dry frying pan.
- Cook the naan bread for 3–4 minutes each side until cooked. Check that there are no uncooked doughy bits on the surface.
- Remove from the pan and if you want, spread over a little bit of melted butter. Wrap in foil to keep warm while cooking the other breads.
