Naan bread (yeast recipe)

Naan bread served in British Indian restaurants is a type of Indian-style flatbread that has become a staple in the UK and other western countries. These naans are typically made with a mixture of white flour, yeast, milk, and yoghurt, and are baked in a tandoor oven or on a griddle until puffed and lightly browned. Naan bread served in British Indian restaurants is usually served as a side dish or used as a wrap to scoop up curries and other flavorful dishes. In addition to the classic plain naan, many restaurants offer variations that are flavoured with garlic, onion, or coriander, or that are studded with poppy seeds or sesame seeds. Regardless of the toppings, naan bread served in British Indian restaurants is typically soft, chewy, and satisfying, making it a popular choice for diners looking for a traditional taste of India.

 

Makes 6 Naan bread (depending on size)

To make naan bread at home, you will need the following ingredients:

• All-purpose flour: 350 grams
• Salt: 1 teaspoon
• Sugar: 1 teaspoon
• Instant yeast: 1 teaspoon
• Yoghurt: 1/2 cup
• Milk: 1/2 cup
• Vegetable oil: 2 tablespoons

Instructions:

1. In a large bowl, combine flour, salt, sugar and yeast.
2. Add yoghurt, milk and oil to the dry ingredients and mix until a dough forms.
3. Knead the dough for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl and cover it with cling film or a damp cloth.
5. Let the dough rise in a warm place for 1 hour or until doubled in size.
6. Divide the dough into 8 equal pieces and shape each into a ball.
7. Roll each ball into a thin circle on a floured surface.
8. Heat a griddle or large frying pan over medium-high heat.
9. Sprinkle a little water on the 1 side and place that side into a dry none stick pan.
10. Cook each naan bread for 2-3 minutes on each side, or until puffed and browned.

To finish your naan bread brush it with a little melted garlic or plain butter and serve warm

 

An alternative method of cooking:

Place your uncooked naan into a hot heavy frying pan for 2 minutes or until it starts to form bubbles, then place the frying pan under a hot grill to cook the top side. This prevents the bubbles from busting as with the cooking both sides method and replicates the tandoori version better.