When Home Made’s NOT Best

Naan Bread…never again *shudders*

No, ok, perhaps i might do it again, one day, but not until i’ve recovered lol. Lets just say they were a bit of a disaster. Not the actual recipe, the cooking method. I followed the recipe that appeared in Baking Heaven Savoury (Feb 2014) (which they in turn got from The Family Kitchen).


And at this stage i text The Hubster and asked him if he could go to the shop on the way home to get some pre-made ones. But then, after calming myself with a Cappucino i decided to give it another go, but this time, stick them on a baking tray.


Much better…Not like the ones I’m use to from the local Indian takeaway, but a damn site nicer than the ones from the supermarket.


So would i bother again? Probably, but next time, i’ll go straight for the baking tray lol.

Heres the recipe if you fancy giving it a go yourself 🙂

Naan Bread by Rob Kirby

  • 150ml Milk
  • 2 tsp Caster Sugar
  • 2 tsp Dried Yeast
  • 450g Plain Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 2 tbsp Vegetable Oil
  • 150ml Plain Yoghurt
  • 1 Large Free Range Egg
  1. Heat the milk until its warm to the touch, remove from heat and add half the sugar and all the yeast. Stir until the yeast is dissolved then leave in a warm place for 10 minutes for yeast to start working.
  2. Sift the flour, salt and baking powder into a bowl (i used the mixer with the bread hook) then add the remaining sugar, oil, yoghurt, egg, and milk/yeast mixture. Mix until you have a smooth dough.
  3. Tip the dough onto a lightly floured surface and knead for 5 minutes until you have a silky elastic dough. Rub a little oil into it and return it to the bowl and leave to prove in a warm place until it has doubled in size (about 1 hour).
  4. Preheat the oven to 230C. Knock the air out of the dough and knead again for a few minutes. Divide into 4 or 6 pieces. Take one piece (cover the others with a damp tea towel) and roll to about 25cms in length, 13cms wide and about 5mm thick.
  5. Remove a shelf/wrack from the oven and place the Naan directly on it. Immediately return the shelf to the oven. The Naan should start to puff up after a few minutes (mine didn’t lol). Bake until golden brown.
  6. Repeat for each Naan and serve hot.

I served mine with curry (Korma & Tikka Masala), rice, onion bhaji’s and Poppadoms fresh from the frying pan. And it did give me the opportunity to use my Rice Cooker, which is always a bonus 😉

If you cook your own curry, do you make your own Naan breads?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s