Naan Bread
Freshly baked naan bread, warm and fragrant, is a delightful accompaniment to any meal. This recipe guides you through creating these soft and fluffy bread rounds topped with a sprinkle of nigella, poppy seeds, or a garlic-coriander mix. Prepare your dough, shape it into balls, roll them out, add your chosen toppings, then watch them cook to perfection under the grill. Brushed with butter, these naans are ready to be served piping hot, adding a touch of homemade goodness to your table.
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- 2 tsp sugar
- ½ tsp salt
- ½ tsp baking powder
- 110-130ml/3½-4½fl oz milk
- 2 tbsp vegetable oil
- nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
- 1 tbsp butter
Instructions
- For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
- Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8â10 minutes, adding a little flour if the dough is too sticky.
- Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10â15 minutes. Form the dough into five balls.
- Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
- Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1â2 minutes, or until lightly browned. Brush with butter and serve hot.
Cook Time
10M
Prep Time
PT2H
Yield
Makes 5
Nutrition
- Calories: 270kcal
- Carbohydrate Content: 42g
- Fat Content: 8.5g
- Fiber Content: 2g
- Protein Content: 6g
- Saturated Fat Content: 2.5g
- Sugar Content: 3.5g
Comments
No comments found.