I made a butter chicken the other night (recipe to come) and just had to have naan bread with it. I’ve never attempted it before but I thought, how hard can flat bread be? It turns out it’s not too tricky but does require a lot of resting time. I found this recipe on Best Recipes after a quick google search to find an easy one. There are some very complicated naan recipes out there let me tell you. This one promised to be very authentic though and seemed like something I could handle so I gave it a go and was very pleased with my efforts.
As with most breads, the first step is to mix the yeast and water and leave it somewhere warm to froth. It takes about 10 minutes.
Sift the flour and mix in the salt, sugar and baking powder. I left out the sugar in mine. The only yoghurt I had was Greek yoghurt with a little honey so I thought the honey would be enough sweetness.
Add the yoghurt and mix it through.
Now add the yeast mixture and stir it through to form a dough.
Turn the dough out onto a floured surface (I used a lot of flour, it was very sticky dough) and knead for about five minutes or until it’s smooth and elastic.
Place the dough in an oiled bowl, cover and leave to rest for about 3 hours or until it’s significantly grown.
Pre-heat the oven to 240C degrees fan-forced and place two oven trays in to heat up. If you have a pizza stone, use that on one of the trays. Divide the dough into 6 portions and roll out each piece to 6mm thickness.
Line the oven trays with baking paper. Pat the breads with a little water before putting them in the oven to cook. Keep and eye on them as they cook pretty quickly but they’re done when they start to get brown spots. When you take them from the oven, wrap them up in a damp cloth. This will stop them from going crispy and totally un-naan!
Serve with your favourite curry or spread with garlic butter for a tasty treat. Yum!
Indian naan bread
- 2 cups plain flour
- 3⁄4 cup water, warm
- 2 tablespoons oil
- 21⁄2 tablespoons Greek or natural yoghurt
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 teaspoon sugar
- Pinch baking powder
Mix yeast with water and set aside.
Sift flour and add salt, sugar and baking powder and mix together.
Add yoghurt and mix together, then add water with yeast and mix.
Form into a dough by kneading on a floured surface.
Place dough back into bowl, cover and leave to rest for about 4 hours or until dough rises well. I think I left mine for 3.
Preheat oven to 230-240°C and place 2 trays in the oven to heat. I used my pizza stone for one of them. It’s a good idea to use it if you have one.
Divide dough into 6 equal parts and roll into rectangles 6mm thick. Clearly mine are nothing like rectangles. It doesn’t really matter what they look like just so long as they’re about 6mm thick.
Pat each naan with a little water before they go in the oven.
Line baking trays (or pizza stone) with baking paper and bake naans until brown spots appear. Take them out of the oven and wrap in a damp cloth. If you don’t do this they’ll be crispy and noone likes crispy naan bread!
These freeze very well and come back to life with a quick zap in the microwave.