• Helen Phillips

Naan Bread ... So Easy!

Naan is dead easy to make. Give it a try.

I mixed 250g plain flour (you don’t need bread four for naans, so no need to buy anything special), 2 tsp sugar, ½ tsp salt, 1 tsp dried yeast and 120ml milk to make a smooth soft dough. Add a little more milk if the dough seems dry. Turn the soft dough out onto a floured board and knead for a few minutes.

Once kneaded, place the dough in a clean bowl, over with a tea towel and leave to rise for an hour or so. I made these naans on a freezing cold day and my kitchen was icy. I left the dough for a good few hours whilst I worked. If you have a hot kitchen, then your dough will rise faster.

When I was ready to eat I heated my grill to its highest setting. Don’t be tempted to start cooking until the grill is piping hot. Naans are traditionally cooked on the sides of a clay oven or tandoor, but I’ve found you can make great naan under the grill.

As your grill is heating cut your dough into 4 even portions and roll each out thinly, aiming for an oval or tear drop shape. The first few times I made naan I didn’t roll the dough thin enough, and my naan were very bready. You need to be daring and get the dough as thin as possible for a crispy naan (make sure you flour your board so they don't stick, another tip from experience!).

Heat a heavy baking sheet under the grill. I used my ovens grill pan. Once grill is super hot and naans are rolled carefully place the naans on the hot baking sheet and grill for 1 – 2 minutes until there are brown spots on the surface of the naan. You might need to cook the naans in two batches, my tin only fits 2 naan at a time.

Sprinkle over fresh coriander leaves and serve the naan warm with curry of your choice.


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