Naan Bread
This homemade naan bread recipe yields soft, fluffy, and flavorful flatbreads that are perfect for scooping up your favorite curries and dips. The dough is made with simple ingredients like flour, yogurt, and yeast, and is easy to prepare. With a slightly crispy exterior and a tender interior, these naans are best enjoyed fresh and warm from the oven.
— Constant Cookbook
Ingredients
- 150ml hand-hot Milk
- 2 tsp caster sugar
- 2 tsp dried active Yeast
- 450g plain flour
- 0.5 tsp Salt
- 1 tsp Baking powder
- 2 tbsp vegetable oil, plus a little extra
- 150ml natural Yogurt
- 1 large Eggs, lightly beaten
Instructions
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.
- When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
- Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Yield
Makes 6 breads
Nutrition
- Calories: 224 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.4 milligram of sodium
Comments
No comments found.