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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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?