I’ve always had the urge to try making my own naan bread, because I love it! I found the recipe below at
http://www.goodfood.com.au/good-food/cook/how-to-make-naan-bread-tips-and-a-naan-recipe-from-sneh-roy-20140812-3dk9r.html
and it seemed fairly straight forward to give it a crack.
I used a food processor with a dough blade rather than doing much kneading by hand, and I don’t know if that contributed but it was a very sticky dough, even after I added a bit of extra flour.
Two of them I converted to garlic naans, but placing garlic on top and then folding it in half and stretching it out again.
The end result was delicious, although I found the plain ones a little bit plain on their own (I didn’t have nigella seeds that they suggest for dusting).
The recipe has been reproduced here, so I can find it again easily. No photos, because they were eaten too quickly!
Sneh Roy’s naan recipe
1 teaspoon dry yeast
1 teaspoon caster sugar
2 cups (300g) plain flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup (125ml) milk
1/2 cup (140g) Greek yoghurt
1 tablespoon olive oil
melted butter, to brush
nigella seeds, to sprinkle
1. Place the yeast, sugar and 1/4 cup (60ml) warm water into a small bowl. Set aside in a warm place for 10 minutes, until the mixture becomes frothy.
2. Combine the flour, baking powder and salt in a large bowl. Make a well in the centre. Add milk, yoghurt and yeast mixture to the well.
3. Mix gently with a wooden spoon until it starts coming together. Turn onto a flour-dusted surface and knead for a few minutes until smooth.
4. Return to the bowl. Cover with a clean tea towel and set in a warm corner of your kitchen for about 30 minutes to prove, until doubled in size.
5. Add the olive oil to the dough and knead in until smooth. Cover and set aside for another 30 minutes.
6. Divide the dough into four balls. Dust a clean surface with flour and roll a portion of dough into a teardrop shape. Stretch the shape gently with your fingers to get a rustic-looking naan that is less than 5mm thick.
7. Heat a heavy-bottomed frying pan with a lid on high heat. Brush one side of the naan with water. Place the naan, water side down, into the frying pan and cover with the lid. Cook until puffed bubbles appear on the top surface.
8. If you are cooking on a gas flame, using long tongs, hold the uncooked side over the flame to give an authentically charred result. Brush the charred side with butter and sprinkle with nigella seeds. If you are cooking on an electric stove, brush butter over the uncooked side and sprinkle with nigella seeds. Flip and cook in the pan until browned. Transfer the cooked naan to a plate. Repeat with the remaining dough.
Makes 4
Rating:
cherrysandwich 