Naan - I

Fri, 22 Apr 2016 17:07:00 +0100

Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.

Ingredients #

(Makes 8 small naan breads)

Plain white flour – 375g / 13oz
Baking powder – ¾ teaspoon
Salt – 1½ teaspoons
Full-fat milk – 200ml / 7fl oz
Sugar – 15g / ½oz
Free-range egg – 1 (you will only need half the beaten egg)
Vegetable oil – 2 tablespoons

Recipe #

Mix the flour, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the milk, sugar, and half the beaten egg.
Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.
Cover the bowl with a damp cloth and leave to rest for 15 minutes.
Pour the oil over the rested dough and turn to coat evenly.
Divide the dough into 8 equal pieces.
Roll each piece on a lightly oiled surface into a 9cm / 3½in circle. Optionally stretch into teardrop shapes or roll to 10cm / 4in circles.
Preheat a baking tray in the oven.
Place the naan on the hot tray and bake for 4–5 minutes, turning as needed, until golden and slightly puffed.

Serve warm with curry, chutneys or grilled kebabs.

Side on Arshad Siddiqui

Naan - I

Ingredients #

Recipe #