Servings: 4 naan
Goes well with my Lentil curry and Butter ChickenPrint Recipe
- mixing bowl
- fork or whisk
- measuring cups
- Rolling Pin
- skillet/non stick pan
- 7 grams Yeast one packet
- 1 tsp Sugar
- 125 ml Warm Water 125ml = ½ cup
- 250 grams Flour 250g = about 1½ to 2 cups
- 1 tsp Salt
- 40 ml Milk *see note 1*
- 10 ml Lemon Juice *see note 1*
- 3 Tbsp Salted Butter *see note 2*
- 1 Tbsp Garlic finely grated/minced
- 1 Tbsp Chilli freshly chopped
- tsp herbs – Parsley or coriander
- Add yeast & sugar to the warm water in a mixing bowl.
- Give it a whisk to dissolve the sugar & leave on the kitchen bench till foamy, About 5-10 minutes should do it.
- Warm your milk 10-15 seconds in the microwave – you don't want it HOT just warm. Stir the lemon juice to the warm milk. You'll end up with a curd like goop that looks split.
- Stir the yeasty mixture, then add the remaining ingredients to the mixing bowl. Flour, salt, curd/yogurt.
- Mix with a flat edge knife till the dough starts to come together – If it seems too dry to come together, add water in tablespoon increments. You want it to be a nice, loose dough.
- Turn out onto a work surface & knead for 8-10 minutes. If it is really wet, add flour in 2 Tbsp increments. It should be smooth & a bit sticky.
- Oil your mixing bowl & put the dough back in there. Cover with a tea towel or clingwrap & allow to rise for an hour. It needs to double in size. *see note 3*
- When the dough has risen, cut your dough into 6 equal parts – I get 75-80grams per naan on this recipe. Roll each into a ball, leave on the counter, sprinkle with flour & cover with the same clingwrap as before.
- Before you start to cook your naan, melt your butter in the microwave or pan & if using toppings add this now. I often skip the chili but love the garlic. Set aside.
- Heat a skillet till it's very hot. Roll out the bread thinly on a lightly floured work surface – no hard rule on shape
- In your hot pan place 1 bread if it doesn't bubble up, your pan isn't hot enough. 90seconds should do it & flip your dough. You want a bit of color on each side.
- Remove from heat & brush with melted garlic/butter. Cook the rest of your homemade naan with pride – You did it!
- Can be substituted with yogurt. Plain yogurt in my house ends up being wasted so I make an AD HOC, curd-like substitute for this recipe.
If using yogurt skip step 3.
- Salted butter is to spread over the naan after cooking, you can use unsalted butter too, up to you.
- If I’m time poor or my kitchen is feeling a bit cooler, I heat my oven at 50°C for 5min & prove my dough in there.
- You want the water more warm than cool – to activate your yeast.