Friday, 22 April 2016

Naan Bread

Ingredients(makes 8 small naan breads)
375g/13oz plain white flour
¾ tsp baking powder
1½ tsp salt
200ml/7fl oz full-fat milk
15g/½oz sugar
1 free-range egg, beaten (you will only need half the egg)
2 tbsp vegetable oil

Naan Bread


  1. For the naan bread, mix the flour, baking powder and salt together in a large bowl. 
  2. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). 
  3. Cover the bowl with a damp cloth and leave to rest for 15 minutes.
  4. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. 
  5. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. 
  6. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles.
  7. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. 
  8. You might need to turn the bread to make sure it colours on both sides.

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