Seriously, if you haven’t made your own Naan bread, what are you waiting for!?  The ones in the supermarket are filled with awful preservatives that your body just does not need!   Bread making in your Thermo is so easy, please do yourself a favour and make these with your next curry!

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Tracey and Jo

February 20, 2018
  • 45m
  • 5m
  • 50m
  • 6

Ingredients

  • 350 g milk of choice (cows, rice, almond all work fine)
  • 2 tsp. yeast
  • 550 g bakers flour
  • 1 tsp. salt
  • Chopped spinach (optional)
  • 2 cloves garlic
  • Melted butter or olive oil (about 2 tbsp.)

Instructions

Thermal Cooking Method

  1. Place yeast and milk into your mixing jug and mix 5 mins/37ºC/speed 2 (because milk is cold from the fridge it takes this long).
  2. Add flour and salt and knead for 5 mins.
  3. Turn dough out into a lightly floured bowl, cover with a clean tea towel and leave to rise in a warm spot for approx. 1-2 hours or until doubled in size.
  4. Break dough into 10-12 evenly sized bits and roll into balls.
  5. Leave to rise again for a further 30 mins under a tea towel. Now is the time to preheat your oven and pizza stones (or oven trays) to 260°C.
  6. Once your dough has risen again now it's time to roll flat your Naans. If making Saag Naan add spinach (see photos) and roll out into thin oval shapes (see photo). Make sure your dough is thin.
  7. Working quickly roll another one and then with a cooking brush, brush the dough with olive oil. Quickly put them oiled side down on your pizza stone and close the oven door.
  8. Bake in oven for 3-4 mins. The Naan will puff up, and get air pockets. They are done once they get little golden brown spots.
  9. Remove Naan from oven and brush with some melted butter and garlic (or olive oil and garlic) while still really hot. Put under tea towel while hot and repeat until all are cooked.

Traditional Cooking Method

  1. Heat milk in a pot until it's lukewarm. You only just want to take the coldness out of it, do not overheat! So once it's about as warm as your finger, it's done. Turn off the heat and add yeast. Mix together and let sit for 5 mins.
  2. In a large bowl, add flour and salt and mix together well. Turn out onto a floured bench and knead by hand for a minimum of 10 minutes.
  3. Turn dough out into a lightly floured bowl, cover with a clean tea towel and leave to rise in a warm spot for approx. 1-2 hours or until doubled in size.
  4. Break dough into 10-12 evenly sized bits and roll into balls.
  5. Leave to rise again for a further 30 mins under a tea towel. Now is the time to preheat your oven and pizza stones (or oven trays) to 260°C.
  6. Once your dough has risen again now it's time to roll flat your Naans. If making Saag Naan add spinach (see photos) and roll out into thin oval shapes (see photo). Make sure your dough is thin.
  7. Working quickly roll another one and then with a cooking brush, brush the dough with olive oil. Quickly put them oiled side down on your pizza stone and close the oven door.
  8. Bake in oven for 3-4 mins. The Naan will puff up, and get air pockets. They are done once they get little golden brown spots.
  9. Remove Naan from oven and brush with some melted butter and garlic (or olive oil and garlic) while still really hot. Put under tea towel while hot and repeat until all are cooked.

Nutrition

  • 6