MUNCH RATING: 4.5/5
I copied this recipe into my recipe book ages ago, but I didn’t write down where I got it from. After the nice naan bread that I’d made using the Hairy Bikers’ recipe, Steve was reluctant for me to try a different recipe. But I love to try new recipes, particularly as the Hairy Bikers’ one wasn’t perfect enough to warrant a 5/5 Munch Rating!
CHANGES TO THE RECIPE:
The only thing I changed was the amount of yoghurt I used. The recipe said to use 4 tablespoons, but when I measured it out from a 150g pot there was only about another tablespoon left and I didn’t want to put it back in the fridge or in the bin so I just added it to the mix.
I also only used ½ teaspoon salt as I always try to cut down on salt. Perhaps that’s why they weren’t as tasty as they could have been, but I would rather add healthier flavourings, like herbs and spices, than add more salt.
I made 6 small naans that were about the size of a small side plate. They were just the right size when served with curry and rice.
Steve said these were the closest I’ve got to making naan bread like you get from a restaurant or from a packet from a shop. They had a lovely soft texture and went really well with the curry we had (leftover from a Keema Pie I made). They didn’t get a full 5/5 because they needed more flavour, as we couldn’t really taste the garlic or onion seeds.
But this is definitely going to be the naan bread recipe that I’m going to stick to and just experiment with different flavourings. Not only does it taste better, but it has less ingredients than the Hairy Bikers’ recipe.
- Makes: 4 large or 6 small naans
- You will need: a large bowl, a large non-stick frying pan
- 250g plain flour (plus extra for dusting/kneading)
- 7g sachet fast action dried yeast (I used Allinson Easy Bake Yeast)
- ½ – 1 teaspoon salt
- 1 level Tablespoon black onion seeds
- 1x 150g pot natural yoghurt
- 1 clove garlic, crushed
- 100ml warm water
- sunflower oil for greasing
- Sift the flour, stir in the yeast, salt and black onion seeds.
- Mix together the yoghurt, garlic and the warm water, then pour this onto the dry ingredients.
- Mix to form a soft dough, then knead on a floured board for 5-8 minutes until the dough is soft and elastic (you may need a couple of handfuls of extra flour).
- Place the dough back in the bowl and cover with cling film/plastic bag and leave to prove for 30-45 minutes until roughly doubled in size.
- Remove the dough from the bowl and split into 4-6 pieces. Flatten and stretch the dough until approx. ½ cm thick (cover with a tea towel if not cooking straight away).
- Lightly grease the frying pan with the oil (use a piece of kitchen towel to mop up any excess oil and use this to continue oiling the pan) then fry the naan in batches over a medium heat for 3-5 minutes on one side until golden brown, then use the oiled kitchen towel to lightly oil the naan on the uncooked side and flip over and cook for another 3-5 minutes.
- Cooked naans can be frozen. Store them in an airtight container with greaseproof paper in between them. To reheat: bake in an oven from frozen at Gas mark 6/400°F/200°C for about 5-7 minutes.
- The warm water that you add to the dough should be quite hot, but cool enough to be able to stick your finger in it for a few seconds.
- 150 calories, 0.6g fat per large naan