Whilst Naans are normally baked in a clay oven giving them a crisp exterior, a fluffy core and a distinctive charred flavour. We don’t all have one (a clay oven) in our home, I know I don’t. This recipe uses a regular old frying pan.
Enjoy these gorgeous pillowy Naans warm with your favourite curry, they are easy to make fluffy, fragrant and immensely satisfying.
|White Bread Flour|
|Whole Wheat Bread Flour|
How to make Naan Bread
To prepare the naan dough start by adding the flour, yoghurt, baking powder and almost all the water into a bowl – hold back XX.
Next add the yeast and mix with a spoon to incorporate it with the mixture. Dissolve the salt into the remaining water and pour that in the bowl. Time to get in with your hands and give your mixture a good working to ensure everything has come together.
Transfer your dough to a counter and knead it until smooth and resistant – normally about 10 minutes.
Tip: If the dough is really sticky (perhaps more hydrated than intended) then I’ll lightly oil the counter-top.
Place the dough back in your bowl, cover with clingfilm and leave to rise for 4 hours at room temperature. After the leavening time, divide the dough into 8 equal parts.
One portion at a time, work around the four sides of your dough, pull the side slightly out from the dough and then fold it over and onto itself, push it down in the centre of the dough. Turn the dough 90o and do the same on your next side, so you form a small boule. Cup your hand over the douh and . Repeat for all other pieces as well. Place the balls on a tray and leave to rise for another hour, away from drafts.full turn and I’ll repeat this process for 4 full rotations.
After this time lightly flour the work surface and roll out the balls until they reach a diameter of about 15 cm.
Tip: If you want to add some extra flavour at this stage e.g. finely chopped garlic, corriander.
You can give the naan a round or oval shape, it does not matter that it is regular. Heat a pan with a drizzle of oil and cook the naan for about 1 minute on one side and 1 minute on the other 15.
While cooking, press the dough with your fingertips to prevent it from swelling too much. When the characteristic brown spots 17 appear on both sides, remove the naan from the pan and serve it still hot 18!
Whilst hot add a little butter over the top
The next day about 5 hours before I want to use the dough, I’ll take it out the fridge divide it into two equal part. Using the lightest amount of flour or slightly oiled hands form a ball tucking the dough under itself to form a taught surface.
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