How to Prepare Naan Bread

The Naan bread has its origins in ancient Persia and was introduced to India way before the Mogul Emperors ever set their eyes on the sub-continent. A number of variants are possible using coriander and garlic, fruit and almond, meat and the like.

The pillowy, fluffy breads are ideal for soaking up curry juices or just placing under the pillow to add extra comfort. It makes a great side dish for a curry like Chicken Tikka Masala which is one of the UK’s favourite dishes.

Ingredients For A Naan Bread:-

• 250g/just over 9oz. plain flour
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 100-130 ml or 3 ½ to 4 ½ fl. oz. milk
• 2 tbsp vegetable oil, plus extra for oiling

Makes 5.  Preparation: 1 to 2 hours Just less than 10 minutes.

Preparation:

1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
5. 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 just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.