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Naan Bread

CategoryDifficultyBeginner

This Indian flat bread is traditionally baked on the sides of a clay tandoori oven. However this recipe produces great results when cooked under the grill.

Yields1 Serving
 250 g Plain Flour
 170 g Greek Style Yogurt
 2 tsp Sunflower Oil
 Salt
 Bicarbonate of Soda
1

This Indian flat bread is traditionally baked on the sides of a clay tandoori oven. However this recipe produces great results when cooked under the grill.
Method
1. Cut out 4 pieces of foil, each about 28 × 20 cm and brush them with the oil.
2. Sift the flour, salt and bicarbonate of soda into a bowl. Add the yogurt and stir until thoroughly mixed to make a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth.
3. Preheat the grill to high. Cut the dough into quarters. On the lightly floured surface, roll out one portion into an elongated oval, about 25 cm (10 in) long and 18 cm (7 in) wide across the middle. Lay on one of the pieces of foil. Repeat with the remaining portions of dough.
4. Place a naan, on its foil, under the grill, about 15–20 cm away from the and cook until the bread bubbles up and browns slightly in places –about 2 minutes.
5. Turn the naan and cook the second side for 1–2 minutes or until firm and browned in places.
6. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads.
Recipe Courtesy of Freefeatures.co.uk

Ingredients

 250 g Plain Flour
 170 g Greek Style Yogurt
 2 tsp Sunflower Oil
 Salt
 Bicarbonate of Soda

Directions

1

This Indian flat bread is traditionally baked on the sides of a clay tandoori oven. However this recipe produces great results when cooked under the grill.
Method
1. Cut out 4 pieces of foil, each about 28 × 20 cm and brush them with the oil.
2. Sift the flour, salt and bicarbonate of soda into a bowl. Add the yogurt and stir until thoroughly mixed to make a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth.
3. Preheat the grill to high. Cut the dough into quarters. On the lightly floured surface, roll out one portion into an elongated oval, about 25 cm (10 in) long and 18 cm (7 in) wide across the middle. Lay on one of the pieces of foil. Repeat with the remaining portions of dough.
4. Place a naan, on its foil, under the grill, about 15–20 cm away from the and cook until the bread bubbles up and browns slightly in places –about 2 minutes.
5. Turn the naan and cook the second side for 1–2 minutes or until firm and browned in places.
6. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads.
Recipe Courtesy of Freefeatures.co.uk

Naan Bread

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