Naan bread?! From scratch! What is this you speak of!? Well ladies and gents, I can confirm that naan bread from scratch is way more easy than it sounds and tastes amazing. So here you are…
- 200g strong white bread flour
- 10g dried fast action yeast
- 2 teaspoons olive oil (plus more for kneading)
- Pinch of sugar
- Pinch of salt
- 2 tablespoons plain yoghurt
- 100ml warm water
- 1 teaspoon garlic salt
- 1 tablespoon of chopped, fresh coriander
Plus for cooking:
- 40g of melted ghee or butter
- 5 cloves of garlic, minced
- A large bunch of coriander
1. Mix together the flour, yeast, coriander, salt and sugar in a bowl.
2. Using a measuring jug, measure out the water and oil, mix together and pour into the flour and mix.
3. Add the yoghurt and turn until it starts to combine.
4. Need on an oiled surface until the dough forms a smooth ball.
5. Cover and leave the dough to prove in a warm place. This should take around an hour.
6. Take your risen dough and knock it back. Then split into four pieces (You may get more from this recipe depending on your preferred size of the naan!)
7. Roll each piece on a oiled surface until they look like small pizza bases.
8. Meanwhile, heat a frying pan on a high heat.
9. Melt the ghee/butter in the microwave (this shouldn’t take longer than about 20 seconds) and mix with the garlic and coriander. Brush the naan pieces with the mixture.
10. One at a time, add the buttered side of the naan face down to the pan and then brush the other side whilst the naan begins to sizzle.
11. The dough should start to sizzle and turn golden. Flip after a couple of minutes and add another butter layer to the first side. Repeat this for the underside until the naan has dark brown spots on and remove from heat.
12. Repeat for each of the naans.
13. Serve with whatever you want!
TIPS: YOU CAN FREEZE THE NAAN – its definitely worth making a bigger batch and freezing the naan bread. Just wrap each naan in a bit of tin foil once cooled and pop it in the freezer for up to 3 months. To defrost, just leave out for a few hours and reheat in the microwave or under the grill.
To warm the naan up later simply pop it in the microwave (be warned this can make the naan a bit dry if left for too long so it would be a good shout to sprinkle a bit of water on it before placing it in) or in the oven on a low/medium heat (around 170°C) for about 7-10 minutes – place on a lined baking tray and sprinkle with a few drops of water to prevent drying out.