Ollie loved mummy’s naan bread

29/01/08 I have updated the recipe after twiddling with it a few times. I was reliably informed that all purpose/plain flour is better for naan, it makes it softer and more like the texture of a REAL naan, it does, it makes it better. Also I did away with the milk and just put 3  spoons of yogurt in, it is a much better naan now, yay!

 It is well known that us English folk love Indian food, well I am no different and am particularly keen on naan bread, I would not eat my curry without it. I have tried many recipes to try and recreate the naan, which is difficult as when cooked properly they are cooked in a tandoor clay oven, not something I have in my kitchen. But this recipe is great for what it is. It produces a delicous bread that is not a “proper” naan but hey, it is the closest I have eaten. I have made this bread twice now and Carl is now requesting it for his sandwiches.

 Recipe found here. I did make a few changes/additions to the recipe which in my opinion improved it;

Naan Bread

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbsp plain yogurt
• 1 egg, beaten
• 2 teaspoons salt
• 1/4 tsp of poppy seeds (if you have nigella seeds they are preferable)
• 4 1/2 cups all purpose/plain flour
• 1 tsp of baking soda (makes the bubbles on the bread)
• 2 teaspoons minced garlic (optional)
• 1/4 cup of sunflower oil /1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, yogurt, egg, salt, poppy seeds, baking soda and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill pan side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter/oil, and turn over. Brush cooked side with butter/oil, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

 These should keep if wrapped for a few days, but we ate them all in two as they were so good. I have already started planning some more with variations, lemon and thyme were good, next I am thinking chilli and cheese (although I wouldn’t dare call them naan).