Have you ever wanted to make your own Indian feast? I’m no spice expert but I have a pretty solid recipe to make the perfect naan bread. This recipe makes 8 good sized naans – I use a frying pan to cook the naans so you’re a little limited as to how big the naan can be – if you want massive family-size naan breads, you could use something like a paella pan :D If you do that, please send me a picture! That’d be amazing.
Makes 8 naan breads
- 1 sachet (7g) fast-action dried yeast
- 1 tsp granulated sugar
- 150ml warm water
- 300g strong white bread flour
- 1 tsp salt
- 75g natural full-fat yoghurt
- 2 tbsp butter, melted, plus extra to brush over
- 20g poppy seeds
1. In a small bowl, pour in the yeast. Activate the yeast by adding the sugar and two tablespoons of the warm water. Whisk to dissolve the sugar/yeast and leave until bubbles begin to form on the top of the mixture. This should take about 5-10 minutes, depending on the temperature of your kitchen.
2. Whisk the yoghurt into the yeast mixture.
3. Sift the flour into a large mixing bowl, and stir in the salt. Make a well in the centre of the flour and pour in the yoghurt/yeast mixture and melted butter. Use a spoon to bring the flour into the well, then use your hands to bring the dough together into a ball.
4. Lightly dust a surface with flour, and knead the dough for 5-8 minutes. It will go from being very rough to smooth and glossy.
5. Lightly oil a large bowl, and place your dough in. Cover with clingfilm and leave to rise for 90 minutes – 2 hours. My kitchen gets very cold, so if yours does too, here’s a tip – place the bowl on top of a tin/tray containing boiling water. However DO NOT let the bowl touch the water!
6. Once the dough has at least doubled in size, dust your work surface with flour and tip the dough out. You should see lots of air pockets in the dough. Knock out the air from the dough, by pressing the dough out into a rough rectangle shape.
7. Split the dough into eight pieces. Start heating your frying pan (it needs to get very hot) – do not oil the pan.
8. Take your first eighth of dough. Flour a rolling pin, then roll the dough out to a teardrop shape (or as close as you can manage – mine never end up perfect!). After a few rolls with the rolling pin, turn the naan 90 degrees to make sure it hasn’t stuck to your surface. Roll the dough out until it is about 1/2 mm thick.
9. Carefully transfer to your pan. Cook for 2-3 minutes on one side – you will see big bubbles forming in the dough. Turn the naan bread over and cook for another 3 minutes until the first side has large brown patches. Transfer to a wire rack.
10. Repeat with the other dough balls.
11. When ready to serve, heat your oven to 200c/180c fan/gas mark 6. Brush the top of the naan breads with melted butter and sprinkle with poppy seeds. Place in the oven for 3-5 minutes, until they are warm.