Naan

Naan

By
From
Ben's BBQ Bible
Makes
6
Photographer
Billy Law

You’ll find this type of bread across the whole of Asia. The most famous variety is the Indian incarnation, cooked in the terracotta tandoor ovens of the Punjab. Naans are simple to make, and they are a great alternative to serving everyday breads at a barbecue. They come either plain or packed with a variety of fillings like dried fruit and coconut.

You could add chopped garlic to the clarified butter in this recipe if you’d like a more flavoursome naan. This bread is ideal to serve with Whole pumpkin biryani or Barbecued pepper chicken curry.

Ingredients

Quantity Ingredient
525g wholemeal atta flour or strong plain flour, plus extra for dusting
pinch salt
10g fresh yeast
or 5g dried yeast
1 teaspoon caster sugar
125ml warm water
1 egg, beaten
3 tablespoons biodynamic yoghurt
melted clarified butter, to serve

Method

  1. Combine the our and salt, and mix well.
  2. Mix the yeast and sugar with the warm water and allow to stand for 5–10 minutes, until the mixture starts to foam. Add the egg and yoghurt.
  3. Combine the yeast mixture with the flour and knead until you have a smooth, soft dough. Cover with a wet cloth, place in a warm spot and leave it to prove until doubled in size.
  4. Once the dough has proved, knock it back and allow it to prove again until it has doubled in size once again.
  5. Divide the dough into equal-sized balls. Pat them out on a floured surface to a roughly round or oval shape, about 5 mm thick. Do not roll them out with a rolling pin.
  6. Cook the naan straight on the grill racks of a medium–hot kettle barbecue with the lid on. You could also cook them directly on a dry hotplate with the hood down.
  7. Brush the cooked naan with clarified butter and serve while hot.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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