Naan bread is like a meal all on it’s own for me and is remarkably easy to make. It’s not the type of bread you can keep and enjoy as much the next day (well, that’s my excuse) so enjoy it all while it’s still warm.
7g active dry yeast
250ml warm water
60ml white sugar
1 egg beaten
4½ cups plain / bread flour
10ml garlic minced (optional)
60ml butter melted
- Dissolve the yeast in warm water and set aside for 10 minutes.
- Stir in the sugar, milk, egg, salt, and flour to make a soft dough.
- Knead for 8 to 10 minutes on a lightly floured surface, or until smooth.
- Place the dough in a well oiled bowl, cover with a damp cloth and set aside to rise for 1 hour until the dough has doubled in volume.
- Punch down the dough and knead in the garlic. Pinch off small handfuls of dough the size of a golf balls – about 14 balls.
- Roll into balls, and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
- Heat a cast iron pan until very hot.
- Roll one ball of dough into a long oval. Lightly oil the pan. Place the dough in the pan and cook for 2 to 3 minutes, or until puffy and lightly browned.
- Brush the uncooked side with butter and turn over.
- Brush the cooked side with butter and cook until browned, another 2 to 4 minutes.
- Continue until all the naan have been cooked.
Instead of placing the garlic in the dough, it can be brushed onto the cooked side of the naan with melted butter while in the pan.
Submitted by: Mandy Frielinghaus, Mauritius