Naan bread

Naan bread is the thing to have with any curry. It is not complicated to make, it just needs a little time and preparation. Now usually naans have been traditionally cooked in a tandoor oven. I do not have one of these so this recipe is something you can use to cook a naan in a normal oven at home.

This makes enough for 4 small naans or 2 large ones.

100 ml of tepid water
1 teaspoon of dry yeast
1 teaspoon of sugar
400g of self raising flour
20ml or a glug of vegetable oil
pinch of salt
Sprinkle of Poppy seeds
2 tablespoons of natural yoghurt

Start by adding the water and sugar to a cup and then add the yeast.

In this image I have more than 100ml of warm water because I am making a bigger amount of dough. Let the yeast settle for 10 minutes.

Weigh out the flour.

Add to a large bowl and add the poppy seeds and yogurt.

Add the oil and salt.

Add the yeast mixture.

Mix it all together until it forms a dough,

Knead the dough with some flour for about 5 minutes. If the dough is too sticky add some more flour. If it is too dry add a small amount of water.

When you have finished this, check to ensure the dough is springy by putting in your thumb. The dough should spring back.

It wont come back all the way fully, but it will reduce the indent you put in it with your finger. Cover this with a damp tea towel or cling film and leave to rise.

After an hour or so, take the dough out of the bowl and press it to get all of the air out of it. Cut the dough in half and start rolling out the naan breads.

Roll to the size and shape you desire. The dough will be slightly viscous so you need to ensure you put quite a lot of pressure on the dough to roll it to shape. Don’t worry about getting it too flat, the dough will rise quite a lot in the oven.