Naan Bread

Lamb Kleftiko
12/08/2015
Seekh Kebab
24/08/2015

Naan Bread

Naan Bread

Not sure what to say about this Naan Bread, apart from it is light, fluffy, tasty and quick to make. I used to buy my Naan Bread and the tricky thing was to keep it as fresh as if I had just bought it. But this is no longer a problem as I have just learned how to make it from scratch. It was a long journey but I finally got there.

I found this Naan Bread very challenging because I did not understand how to make it – until I saw my friend making it in front of my eyes and then I learned that it is how much liquid you add and how to make it the right consistency. It was not about the recipe, although of course that helps, it was also mainly about the technique of making it. We all know how to bake – but the important thing is knowing how and when to add, and when not to add, and when to stop, this is what I was told.

I can honestly say that NOW I can make this bread with my eyes closed, and it will turn out just as it should, or should I say the same as when my friend made it for me. I know some people add natural yoghurt – well I use lemon flavoured yoghurt – why? because I can, and it turns out very well! I have tried with natural yoghurt but for me the flavoured works better. My Naan Bread comes out nice and fluffy and sweet.

I have to say I was not surprised at all that so many people love my Naan Bread – even the experts themselves, when I added a video on Instagram.

Let’s see how easy this Naan Bread is to make.

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Naan Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Course side dishes
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 4 hours
Servings
Naan
Ingredients
Course side dishes
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 4 hours
Servings
Naan
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a very large bowl add all the ingredients, apart from the butter and the coriander and the garlic, and mix well with a fork.
  2. Put the dough on a wet surface, then knead with your hand ( without using flour) if the dough sticks to your hand, wet your hand, then keep kneading for 3 mins, but you must not add flour.
  3. Put the dough into a container with a lid and leave for 4 hours.
  4. After 4 hours knead the dough once more then sprinkle some flour onto work top then. With a rolling pin, roll the dough to about 5" all round. To shape into a leaf, pull one side out.e for 1 min, cut into 6 portions.
  5. On a medium heat, heat up your skillet or tava then place the nan bread on and immediately cover with a lid. Cook until you see lots of bubbles, for about 1 min.
  6. You can also do a round shape, which I prefer because I have a round lid, and cook the same as above. Take off the heat and put under a hot grill until you see brown dots, then take off the heat.
  7. In the meantime mix the coriander, garlic, and butter, and brush with butter and coriander. Do the same with all the rest. Here is a photo of my naan bread with one of my meat dishes.
Recipe Notes

For the best results you can leave this dough overnight to prove .

You can use natural yoghurt if you wish but for me a flavoured one work well.

 

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2 Comments

  1. Jim says:

    Nan bread sounds great. Where can I see the video you mentioned?

    • Hi Jim I have done a small video on Instagram but not in full as I just wanted for people to see how soft it is. Well as it was very popular my nan bread I was asked to do a full video, hopefully I soon will add one here. Thank you once again.

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