Naan

Naan

Punjabi leavened bread

By
From
The Complete Asian Cookbook
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
30g fresh compressed yeast
or 2 teaspoons dried yeast
3 teaspoons sugar
70g plain yoghurt
1 egg, beaten
60ml ghee or butter, melted, plus extra for brushing
2 teaspoons salt
525g plain flour
2 tablespoons poppy seeds
or 2 tablespoons nigella seeds

Method

  1. Put the yeast and 60 ml lukewarm water in a small bowl and leave for a few minutes to soften, then stir to dissolve. Add 1 teaspoon of the sugar, stir, then leave in a warm place for 10 minutes, or until the mixture starts to froth. This is to test whether the yeast is live; if it does not froth start again with a fresh batch of yeast.
  2. Stir the yoghurt in a bowl until smooth, then add the remaining sugar, 125 ml lukewarm water, the egg, ghee and salt. Stir in the yeast mixture.
  3. Put 300 g of the flour into a mixing bowl and make a well in the centre. Pour in the yeast mixture, beating well with a wooden spoon to make a smooth batter. Add the remaining flour a little at a time and when it gets too stiff to use the spoon, knead with your hands until a firm dough forms. Continue kneading for 10–12 minutes, or until the dough is smooth and elastic, using as little extra flour as possible.
  4. Form the dough into a ball and set aside. Heat a bowl by running warm water into it and leaving for a few minutes. Dry the bowl well, grease it with the extra ghee, then place the dough in the bowl and turn to coat. Cover with a clean tea towel and leave in a warm place until doubled in size and a finger pushed into the dough leaves an impression.
  5. Preheat the oven to 230°C. Put two ungreased baking trays into the oven to preheat.
  6. Knock back the dough and divide it into 8 even-sized portions; leave to rest 10 minutes. Pat the dough into circles, keeping them thin in the centre and thicker around the rim, then pull one end outwards, making a teardrop shape. They should be a handspan long and little more than half that much wide at the base. Brush with the extra melted ghee and sprinkle over the poppy seeds. Bake on the preheated trays in the oven for 10 minutes, or until golden and puffed. If the naan are not brown enough, finish off under a preheated griller for 1–2 minutes.
  7. Serve warm or cool with tandoori chicken, lamb kebabs, korma or boti kebab, and with kachumbar as an accompaniment.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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