Naan Bread

Pete and I ate copious amounts of wonderful naan while we were living in Mauritius.  Sadly I cannot reproduce exactly what we ate then but this recipe comes close.

I rolled my naan a little too thin

Ingredients

7g active dry yeast
250ml warm water
60ml white sugar
45ml milk
1 egg beaten
10ml salt
± 4½ cups all purpose or bread flour
60ml butter melted
4 garlic cloves minced

Method

1. Dissolve the yeast in the warm water and set aside for 10 minutes.
2. Stir in the sugar, milk, egg, salt, and flour to make a soft dough.
3. Knead for 8 to 10 minutes on a lightly floured surface until smooth.  You may need to add more flour if the dough is too sticky.
4. Place the dough in a well oiled bowl, cover and set aside to rise until the dough has doubled in volume.
5. Punch down the dough and knead lightly. Pinch off small handfuls of dough the size of a golf balls and roll into balls and place on a tray, cover lightly and allow to rise until double in size.
6. Roll one ball of dough into a long oval. Lightly oil a heated pan and cook the dough until puffy and lightly browned.
7. Turn and brush the cooked side with butter and garlic and cook until browned.
8. Continue until all the naan have been cooked.

Advertisement

Oven Baked Naan Bread

Further to my post of yesterday for Naan Bread, this is an alternative to making this incredibly moreish bread.

 

Ingredients

1 tsp dried active yeast
1 tbsp warm water
1 tsp sugar
250ml plain flour
pinch black onion seeds (optional) 
¼ tsp salt 
½ tsp baking powder
1 tbsp vegetable oil
2 tbsp natural yoghurt
2 tbsp milk

Method

1. Preheat the oven to 140˚C.
2. In a bowl, mix the yeast with one tablespoon of warm water.  Stir in the sugar and leave it in a warm place for 10 minutes until the yeast is covered with froth.
3. Meanwhile, mix together the flour, onion seeds, salt and baking powder.  Stir in the oil, yoghurt and milk and then stir in the activated yeast mixture.
4. Knead the dough until soft and pliable, around 8 to 10 minutes.
5. Place the dough in a mixing bowl, cover with cling film or a damp cloth and leave it in a warm place to rise for 10 to 15 minutes.
6. Divide the dough into four balls and roll each into a long oval shape.  Don’t roll them too thin as they will turn out like crisps.
7. Place them on a greased baking tray and place them in the centre of the oven for 10 to 15 minutes.  They are ready when they have puffed up a little.

Optional

Brush with melted butter and garlic when baked.

Submitted by:  Mandy Frielinghaus, Mauritius

Naan Bread

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.

 

Ingredients

7g active dry yeast
250ml warm water
60ml white sugar
45ml milk
1 egg beaten
10ml salt
4½ cups plain / bread flour
10ml garlic minced (optional)
60ml butter melted

Method

1. Dissolve the yeast in warm water and set aside for 10 minutes.
2. Stir in the sugar, milk, egg, salt, and flour to make a soft dough.
3. Knead for 8 to 10 minutes on a lightly floured surface, or until smooth.
4. 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.
5. Punch down the dough and knead in the garlic. Pinch off small handfuls of dough the size of a golf balls – about 14 balls.
6. Roll into balls, and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
7. Heat a cast iron pan until very hot.
8. 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.
9. Brush the uncooked side with butter and turn over.
10. Brush the cooked side with butter and cook until browned, another 2 to 4 minutes.
11. Continue until all the naan have been cooked.

Optional

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