Naan Bread
Naan Bread
Make your own Naan Bread and you’ll never buy another one. Delicious eaten warm, these naans are ideal served as a side dish to your favourite curry recipe.
Naan Bread
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 207
Ingredients
- 1 sachet instant yeast 7g
- 2 tsp sugar caster
- 300 g bread flour plus extra for dusting
- ½ tsp baking powder
- 25 g butter or ghee, melted, plus extra 2-3 tbsp for greasing and brushing
- 150 ml natural yogurt
- For additives see my Tips below
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 minutes or until frothy. ( I do this with all types of yeast, dried, instan and fresh, to make sure the yeast is live) In a larger bowl put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt and yeast mixture. Stir well, then start to bring the mixture together with your hands into a ball. It should be a very soft dough but not so wet that it sticks to your hands. When you’re happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for 10 minutes or until smooth and elastic but still soft. Grease a large bowl with extra melted butte then shape the dough into a ball and place in the greased bowl. Cover and leave in a warm place for about 1 hour or until doubled in size.
- Divide your dough into 6 equal size balls and place them on a baking tray dusted with flour, then cover with a damp tea towel. Heat a large frying pan over a high heat. Take one of the balls of dough and roll it out to form an oval about 21cm long and around 13cm wide. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 minutes or until cooked through and charred in patches. Heat your oven on its lowest setting and put your cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet and cover with foil. Keep warm in the oven and lplace the cooked naans one on top of each other as you make them, brushing each one with melted butte. Serve warm with your favourite curry.
Paul's Tips
If you want to add more flavours to your Naan, add things like, finely chopped rosemary, garlic, onion, onion seeds, etc. these should go into the dry ingredients before adding any liquid.
If you want to add more flavours to your Naan, add things like, finely chopped rosemary, garlic, onion, onion seeds, etc. these should go into the dry ingredients before adding any liquid.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, Breads & Doughs, Cuisine, Indian, Recipes
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Hi Lillian, Thanks for the feedback it’s very much appreciated. I’m so glad you enjoyed it. Stay safe.
I tried your shortbread recipe. Loved it. Thanks