maharg
Assistant Cook
Can anyone help me with a recipe for Indian nan bread to go with my chicken tikka?
Thanks in advance, Graham.
Thanks in advance, Graham.
Indian Naan bread
- Thread starter maharg
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
csalt
Sous Chef
- Joined
- Jul 23, 2006
- Messages
- 909
Naan Bread
15g or ½ oz fresh yeast or 1 sachet dried yeast + ½ tsp sugar.
250 ml/8oz warm milk
500g/1 lb plain flour
½ tsp salt
11/2 tsp sugar
1 tsp baking powder
2 tbsps oil
4 tbsps plain yoghurt
Stir the yeast into the warm milk adding sugar if using dried yeast. Leave dried yeast mixture in a warm place about 10 mins to become frothy.
Mix the remaining dry ingredients in a large bowl.
Stir in the oil, yoghurt and yeast liquid.
Work into a dough.
Turn onto a floured surface and knead for about 10 mins until the dough is smooth, elastic, and no longer sticky.
Return the dough to a warm bowl. Cover with oiled cling film and leave to prove for ablout 1 hour in a warm place until doubled in size.
Punch down the dough and when thoroughly kneaded divide into 6 pieces.
Roll into oval shapes and place on baking sheets.
Pre heat the grill.
Cook each naan bread under a hot grill 2 to 3 mins on each side until well puffed.
When I made this I added some coriander to the dry ingredients. You could add chilli powder if you wished.
15g or ½ oz fresh yeast or 1 sachet dried yeast + ½ tsp sugar.
250 ml/8oz warm milk
500g/1 lb plain flour
½ tsp salt
11/2 tsp sugar
1 tsp baking powder
2 tbsps oil
4 tbsps plain yoghurt
Stir the yeast into the warm milk adding sugar if using dried yeast. Leave dried yeast mixture in a warm place about 10 mins to become frothy.
Mix the remaining dry ingredients in a large bowl.
Stir in the oil, yoghurt and yeast liquid.
Work into a dough.
Turn onto a floured surface and knead for about 10 mins until the dough is smooth, elastic, and no longer sticky.
Return the dough to a warm bowl. Cover with oiled cling film and leave to prove for ablout 1 hour in a warm place until doubled in size.
Punch down the dough and when thoroughly kneaded divide into 6 pieces.
Roll into oval shapes and place on baking sheets.
Pre heat the grill.
Cook each naan bread under a hot grill 2 to 3 mins on each side until well puffed.
When I made this I added some coriander to the dry ingredients. You could add chilli powder if you wished.
Last edited:
