Seriously, if you haven’t made your own Naan Bread before then you need to give this recipe a go. The ones in the supermarket are filled with awful preservatives that your body just does not need! Bread making can be so simple and easy. Please do yourself a favour and make these with your next curry!

There are a few variations to this recipe that can be used:
Saag:  After the first rise (before you start rolling the balls), knead through some baby spinach leaves.
Garlic and Herb:  Add 1 tsp. dried mixed herbs and garlic into the flour.
Cheesy:  After the first rise (before you start rolling the balls), knead through 1 cup of freshly grated cheese.

February 20, 2018
  • 45m
  • 10m
  • 55m
  • 6

Ingredients

  • 350 g milk of choice
  • 2 tsp. yeast
  • 550 g bakers flour
  • 1 tsp. salt
  • 1/4 c olive oil

Instructions

Thermal Cooking Method

  1. Place milk and yeast into mixing jug and heat mix 5 minutes/37ºC/speed 1. Make sure the yeast has fully dissolved, if not repeat for 3 minutes.
  2. Add flour and salt and knead for 5 minutes.
  3. Place dough in a lightly oiled bowl and cover with a tea towel. Place in a warm spot to prove for up to an hour, 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 minutes under a tea towel. Now is the time to preheat the oven, pizza stones or oven trays to 260°C. You must have the trays or stones hot.
  6. Once the dough has risen again, roll out the naans, one by one, until about 3mm thick.
  7. Brush one side with some olive oil and place oiled side down on the hot pizza stone or oven tray, leaving top side dry.
  8. Bake for 3-4 minutes (until naan puffs up and turns golden brown).
  9. Remove from oven and brush the top side with olive oil. Place under a tea towel while hot and repeat until all are cooked.

Traditional Cooking Method

  1. Place milk and yeast in a pot and heat over a low heat on the stove. Stir until yeast has dissolved and bubbles slightly.
  2. Combine the flour and salt in another large bowl and make a well in the centre. Add the yeast mixture. Mix until well combined (this is easiest done using a blunt knife). Then, using hands, bring the dough together to form a ball.
  3. Knead for at least 10 minutes by hand, until smooth and elastic.
  4. Place dough in a lightly oiled bowl (olive oil is fine) and cover with a tea towel. Place in a warm spot to prove for up to an hour, or until doubled in size.
  5. Break dough into 10-12 evenly sized bits and roll into balls.
  6. Leave to rise again for a further 30 minutes under a tea towel. Now is the time to preheat the oven, pizza stones or oven trays to 260°C. You must have the trays or stones hot.
  7. Once the dough has risen again, roll out the naans, one by one, until about 3mm thick.
  8. Brush one side with some olive oil and place oiled side down on the hot pizza stone or oven tray, leaving top side dry.
  9. Bake for 3-4 minutes (until naan puffs up and turns golden brown).
  10. Remove from oven and brush the top side with olive oil. Place under a tea towel while hot and repeat until all are cooked.

Nutrition

  • 6