Naan

Naan

By
From
Spice Kitchen
Makes
4-6
Photographer
Jana Liebenstein

Naan is a leavened bread, made with plain wheat flour and cooked on the walls of the tandoor oven. Real naan needs a tandoor, where the temperatures can reach up to 400°C, and it is impossible to replicate this at home. But this recipe is the next best thing if you really want to make fresh naan. It is perfect with any barbecued or tandoori food, kababs, kormas and rich curries.

Ingredients

Quantity Ingredient
225g plain flour
75g self-raising flour
pinch salt
1 teaspoon sugar
250ml milk
1 tablespoon plain yoghurt
1 egg
1 tablespoon vegetable or canola oil
1 tablespoon nigella
melted butter, for glazing

Method

  1. Mix together the plain and self-raising flours, salt and sugar in a large bowl, then make a well in the centre. Add the milk, yoghurt, egg and oil and work through the dry ingredients to combine, adding a little more milk if necessary to form a soft dough. Turn out onto a lightly floured work surface and knead for 10 minutes, or until the dough feels smooth and elastic. Place the dough in a clean bowl, cover with a damp cloth and set aside in a warm place to rise for 8 hours. The dough should rise by about half its size, and will have a yeasty smell and feel more pliable.
  2. Divide the dough into 4–6 balls about 5 cm in diameter, cover with a damp cloth and rest for 20 minutes.
  3. Put a heavy baking tray under the grill and, being sure to leave the grill door open, preheat the grill to high for at least 20 minutes. Alternatively, put a heavy baking tray on the top shelf or rack of the oven, close the door and preheat the oven to 200°C.
  4. Press out each dough ball with your fingers to shape it into a triangle about 5 mm thick. Sprinkle with a little water, and then sprinkle over the nigella (the water helps the nigella to stick to the dough). Place on the heavy baking tray and grill under the grill or bake on the top shelf of the oven for about 2 minutes, or until brown flecks appear on the surface, then turn over and grill or bake on the top shelf for a further 40 seconds.
  5. Brush with a little melted butter and serve immediately.

Variations:

  • To make garlic naan, brush a triangle of dough with ½ teaspoon garlic paste before cooking.

    To make cheese naan, stuff the centre of each dough ball with 2 tablespoons grated mature cheddar cheese before resting for 20 minutes, then continue as for the recipe above.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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