No curry is complete without Naan bread. Who needs cutlery when you can scoop ‘n’ scoff (©2017 Big Bad Bread Bloke) with these edible plate cleaners? There are recipes out there using baking powder as the raising agent: not here, though. It’s yeast. Slower proofing = better flavour and texture!
- 100g strong wholemeal flour
- 400g strong white flour
- 300ml warm water
- Two tablespoons plain yoghurt
- 15ml vegetable oil
- 10g fast action yeast
- 5g fine salt
In a large bowl combine all the ingredients thoroughly. The yoghurt might be reluctant to mix but it will after a minute or two. Get the dough on a lightly floured surface and knead for five minutes. Let it rest for half an hour and knead again: a smooth stretchy dough is what you want. Cover the dough and set aside for an hour or so. Now it’s playtime…
Divide into eight equal pieces (100g each), shape and roll into balls. Place on suitable tray and recover. Leave alone for another hour. Meanwhile, find a skillet that can withstand high heat (or if you have a tandoor oven get it fired up). The pan you use must be clean and dry. Do not try to bake these naans over anything less than raging heat. When you’re ready, get the dough (should look something like this by now):
and use either a rolling pin or your hands to flatten them out. Brush with melted butter if you like.
Right, here it comes! Place the first Naan in the pan. The upper side will begin to puff up: blisters appear as the yeast freaks out. Flip over. Thirty seconds each side should do it.
Place the finished bread on a wire rack and leave to cool. Make as many batches of the naans as you can as they freeze well if tightly wrapped. To reheat them sprinkle with water and microwave on full power for about thirty seconds.
What do you eat with your favourite curry? Are chapatis more your thing? Let me know below…