The simplest naan recipe, delivering fluffy, pillowy flatbreads, so moreish and lovely to mop up your yummy curries.
The recipe has been tried and tested in many ways, travelled with me to teach others, it’s an easy one for you all to follow and so easy to adapt with your favourite flavours.
Please don’t be too precious about the simplicity of the recipe until you have tried it, many of us have had great success that this recipe has become a firm family favourite for many.
I make the dough and knead it in my Kenwood mix, but have made the dough by hand, just make the dough in the usual way and knead it for ten minutes before placing in a warm place to rise.
The milk leaves a softer, fluffier naan, I use dried milk, it’s easier to take out when teaching: although you may use 100ml of milk and 200ml of hot water from the kettle if you prefer. When making the liquid yeast up, use 200ml of boiling water and 100ml of cold tap water, this starts the yeast off, the sugar and milk feed it well.
It makes 8 naans, a big batch, freeze them, once they are cold and once defrosted, you may just warm them in a dry frying pan, it’s worth making the batch rather than splitting the yeast, as I usually buy it in the 7 grammes sachets.
You will need to allow the dough to prove for 30 minutes, I place the “dough” bowl in a bigger bowl full of hot water to hurry along to prove. I do sometimes leave it longer and that’s not been a problem.
There are many ways to cook your naans, grill, bake or dry fry on the top stove, my preferred method is on the stove, in a pan, because you don’t forget about them.
Recipes are written with you in mind so they are easier to follow and adaptable.
For Peshwari Naans
Mix together 1 tbsp desiccated coconut, 2tsp brown sugar and 2 tbsp sultanas.
For Garlic Naans
Take three cloves of garlic, a small knob of butter, a pinch of salt, garam masala, a teaspoon of fresh chopped coriander and mix together.
For Chilli Cheese Naans
Mix 150g grated cheese, 1 red or green chilli and some fresh coriander.
Stuffing the Naans
Take a dough ball and press to make it a flat circle, place a teaspoonful of the filling into the circle and fold to make a ball, sealing as you go along, then roll and cook as usual.
Sieve the flour, baking powder and salt into a big bowl and make a well in the centre.
In a big jug, place 300ml of warm water, sugar, milk powder, rapeseed oil and yeast and mix together.
If using fresh milk, place 100ml of fresh milk and add 200ml of hot water, then add the sugar, oil and yeast, give it all a good stir.
Pour in the yeast liquid into the flour and either mix by hand or let your food mixer make the dough.
It should be a soft dough, add a drop of water if need be as some flours differ.
Take a bigger bowl (than the one with the dough in) and place in a safe place and place the dough and it's bowl in the bigget bowl.
Carefully, pour boiling water in the bigger bowl, ensuring you don't get the dough wet.
Place a tee towel over the dough and allow to rest for half an hour.
The dough should have doubled by now.
Divide the dough into eight and shape each piece into a ball.
Flatten the balls slightly, then place one onto a floured board.
If you are using a stuffing, this is when you need to place the stuffing into the dough. Please see the notes at the beginning of the recipe.
Roll the dough ball flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary, although try to use as little flour as possible as it will burn when cooking your breads.
Heat a deep frying pan until it's hot. Lay the chapatti in pan and place the lid on top, cook for about 20-30 seconds or until the surface is bubbling.
Turn your naan over using tongs and cook the other side for 10-15 seconds, use the lid to create intense heat when cooking the naan.
Ensure your naan is cooked through on both sides, brown spots will appear to indicate the naan is cooking through.
Repeat with the other seven balls, using the remaining flour to roll them out.
Stack them up as they are cooked, placing a little butter on them, if liked.