Naan

Naan

By
From
I Love India
Makes
6 medium-large naans
Photographer
Martin Poole

Naan is the quintessential restaurant bread, lightly puffed and a little charred in places, reminding you of the tandoor it was cooked in – light, chewy and pliable. You can make naans at home and they are really delicious and soft. Increasing the oven temperature will give it some charring… but be careful not to overcook them.

Ingredients

Quantity Ingredient
300g plain flour, plus more to dust
11/2 teaspoons sugar
2/3 teaspoon salt
1 teaspoon easy-bake dried yeast
1 tablespoon vegetable oil, plus more to work the dough
4 tablespoons plain yogurt
140g water
unsalted butter, softened, to finish

Method

  1. Mix together all the dry ingredients. Add the liquid ingredients and knead well for 6–8 minutes or until it is soft and springy. Oil the dough ball, place it in a bowl, cover with a dish towel and plate and leave in a warm-ish or draught-free place for 30–45 minutes. When it has risen, it should be light and soft; you should almost be able to pat it into its shape.
  2. Preheat the oven to about 240°C, or as high as it will go. Place a large baking sheet on the upper shelf.
  3. Divide the dough into 6 balls and, taking one at a time, pat and roll out into a tear-shaped or oval naan bread, 1–1.5cm thick. Repeat with another 2 and place these 3 on the hot baking sheet.
  4. Bake until the upper surface has some lovely golden spots, 2–3 minutes, then flip and bake another 30–40 seconds or so until the other side has also cooked through. Brush the top with butter, place in foil to keep warm, and repeat with the others. Serve hot.
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