EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
Eaten warm with your favourite curry, these naans are fluffy, fragrant and immensely satisfying.
Total Time 40 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
Nutrition Facts : Calories 213 calories, FatContent 7.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 6.2 g protein, CarbohydrateContent 34 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 0.4 g salt, FiberContent 1.3 g fibre
EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
Eaten warm with your favourite curry, these naans are fluffy, fragrant and immensely satisfying.
Total Time 40 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
Nutrition Facts : Calories 213 calories, FatContent 7.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 6.2 g protein, CarbohydrateContent 34 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 0.4 g salt, FiberContent 1.3 g fibre
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