I LOVE naan breads! I almost always make a batch whenever I have Big Bill the clay oven fired up, and keep some in my freezer. And sometimes, even when we are not having curry, I just eat it as a snack anyway 🙂
Naan breads are not hard to make. And you can make them in a conventional oven too. So if you are a fan like me, give this recipe a go!
- 1/2 tablespoon of instant dried yeast (7g)
- 4 cups of standard white flour
- 1 teaspoons of salt
- 2 tablespoons of vegetable oil
- 1+1/4 cup warm milk
- 1/2 cup yogurt
- optional: 2 tablespoons of cumin seeds/onion seeds or other spice you like
- Mix all the ingredients together and knead for 15 minutes until really smooth. The dough should be a little sticky and quiet soft. You may need to add more milk depending on how much water your flour can absorb.
- Let it raise until double in size (~45 minutes)
- Punch it down and squelch the sides towards the middle a little. Divide into 6 balls.
- Preheat the oven to 300 C or as high as your oven can go. If you have a pizza stone, preheat this in the oven. If you don’t have a pizza stone, heat your thickest baking tray in the oven.
- If your dough is very soft and you are good at shaping naan, pat a ball of dough out with your palms like what they do at Indian restaurants. Otherwise, just roll the dough out into a tear drop shape on a well floured surface.
Slap the naan onto your pizza stone or baking tray (I slap mine onto the hearth of Big Bill!) and bake until it puffs up and looks cooked. Remove the naan before it completely browns. The actual amount of cooking time required will depend on how hot your oven is.
- Repeat step 5 and 6 until all naan are cooked.
Go on, DON’T behave yourself! Grab some butter and brush it on the naan right away and devour! They are soooooooo good just out of the oven! What other chance do you get to taste naan like this?! YUM!