Friday, 13 November 2009

Fresh Naan Bread

When I first had freshly made naan bread I was amazed. I'd never really thought about it, but it's as different to the naan bread you get from supermarkets and takeaways as a fresh loaf of bread is to pre-sliced bread. But given it's all bread that's hardly surprising.


  • 1 tsp dried yeast, make sure it's fast action otherwise it won't rise in time

  • 1 tbsp sugar

  • 50ml plain yoghurt

  • 100ml milk

  • 250g strong plain flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 1 tbsp ghee or butter



  1. Either place all the ingredients in a bread maker and set it to dough setting or do the following: mix all the ingredients and kneed with your hands for 5 minutes; place the dough somewhere warm for 30 minutes; kneed it for 5 minutes again; return to the warm place for 30 minutes.

  2. Divide the dough into quarters and roll them out on a floured surface.

  3. Turn the grill on at a medium to high setting.

  4. Place the rolled out dough under the grill.

  5. Watch it carefully as it'll only take a couple of minutes for one side to be done.

  6. When the side is done, turn them over to cook the other side.

  7. Repeat with the remaining dough (depending on if you could fit all four under your grill to start with).

  8. Serve while still warm. If you need to keep them warm wrap a clean(!) tea towel around them.


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