This makes the nicest homemade Naan bread ever.
These are best cooked directly on the BBQ but are almost as nice cooked on the hob. I would also highly recommend serving these with homemade lamb kebabs and hot chilli sauce.
Ingredients
2/3 cup room temperature (or slightly warmer milk)
2/3 cup plain yoghurt, lightly beaten 2 teaspoons sugar
2 teaspoons of active dry yeast
3.75 cups unbleached all-purpose flour (maybe a little extra to bring the dough together)
1/2 teaspoon of salt
1 teaspoon of baking powder
2 tablespoons vegetable oil
Directions
Add the dry ingredients (flour, yeast, baking powder, salt & sugar) to your mixing bowl, ensuring you keep the salt and the yeast seperate. Give this a little mix around.
Add the wet ingredients next (milk, yoghurt & oil) and mix it all together to form a ball. Knead this for about 10 minutes on a clean work surface.
Lightly oil the mixing bowl and return the dough, cover it with cling film and a tea towel and leave to double in size. Depending on the warmth of the location this should take about an hour.
Punch the dough down and knead again briefly and then divide into equal portions. You should get 6 decent size naan's or 8 slightly smaller ones out of this. Roll this out into disc shapes, about 1/2 cm thick.
Cook them on a hot griddle pan (or straight on a BBQ grill) for about 5 minutes on one side, then turn over and cook for another minute on the other....or until they have puffed up nicely and look cooked.
These are best cooked directly on the BBQ but are almost as nice cooked on the hob. I would also highly recommend serving these with homemade lamb kebabs and hot chilli sauce.
Ingredients
2/3 cup room temperature (or slightly warmer milk)
2/3 cup plain yoghurt, lightly beaten 2 teaspoons sugar
2 teaspoons of active dry yeast
3.75 cups unbleached all-purpose flour (maybe a little extra to bring the dough together)
1/2 teaspoon of salt
1 teaspoon of baking powder
2 tablespoons vegetable oil
Directions
Add the dry ingredients (flour, yeast, baking powder, salt & sugar) to your mixing bowl, ensuring you keep the salt and the yeast seperate. Give this a little mix around.
Add the wet ingredients next (milk, yoghurt & oil) and mix it all together to form a ball. Knead this for about 10 minutes on a clean work surface.
Lightly oil the mixing bowl and return the dough, cover it with cling film and a tea towel and leave to double in size. Depending on the warmth of the location this should take about an hour.
Punch the dough down and knead again briefly and then divide into equal portions. You should get 6 decent size naan's or 8 slightly smaller ones out of this. Roll this out into disc shapes, about 1/2 cm thick.
Cook them on a hot griddle pan (or straight on a BBQ grill) for about 5 minutes on one side, then turn over and cook for another minute on the other....or until they have puffed up nicely and look cooked.
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