Naan bread


150 ml of hot milk

2 tsp sugar

2 tsp dried yeast

450 gr plain flour

0.5 tsp salt

1 tsp baking powder

2 tbsp vegetable oil, a little extra more

150ml natural Yogurt

1 large Eggs, lightly beaten

Makes 6 breads. Level easy.

Put the milk in a bowl and add 1 tsp of the sugar and 1tsp of yeast. Stir to mix. Put a side for 15-20 minutes or until the yeast has dissolved.

Until dissolved sift the flour, salt and baking powder into the bowl. Add the remaining 1 tsp sugar and the yeast mixture, 2 tbsp vegetable oil, the yogurt and egg. Mix and form a ball of dough.

Empty the ball of dough on to a clean surface and knead it for 10 minutes or more. Form into a ball. Pour a bit of oil into a large bowl and roll the ball of dough in it. Cover the bowl with a cling film, and set aside in a warm, for an hour or until the dough has doubled.

Pre-heat your oven and the grill to the highest temperature.

Knead again the dough. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll the ball into a tear-shaped naan, about 25cm in length and 13cm of width. Remove the hot baking tray, cover it with greaseproof paper, from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Make all the naans this way and serve hot.


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