NAAN BREAD RECIPE | BBC GOOD FOOD
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Provided by Miriam Nice
Categories Side dish
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.
- When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
- Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Nutrition Facts : Calories 224 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.4 milligram of sodium
NAAN BREAD RECIPE | BBC GOOD FOOD
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Provided by Miriam Nice
Categories Side dish
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.
- When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
- Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Nutrition Facts : Calories 224 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.4 milligram of sodium
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EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 213 calories per serving
- 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.
NAAN BREAD RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.4
Cuisine Indian
Calories 270kcal per serving
- Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot.
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