BREAD

Naan

Simon Munn

• 1 min read
I’ve always fancied making naan. For me, a good naan is the perfect partner to a curry and somehow the meal isn’t complete without one with a slightly crispy crust and soft doughy inside. This recipe is mostly from Jamie Oliver, but I took the liberty of halving the white flour and making it up with chapati flour.

Ingredients

  • 3.5g Yeast
  • 1tsp Honey
  • 45g Oil (I used sesame which might not have been the best choice)
  • 125g Strong white flour
  • 125g Chapati flour
  • Pinch of salt
  • 3tbl Natural yogurt
  • 1tbl Nigella seeds
  • 125ml Water

Method

In a bowl, mix the yeast, honey and water. Leave this then for 5-10mins as it starts to bubble.

Once this is done, add the remaining ingredients. I tend to leave the salt until last so that the yeast isn’t killed off. Everything then needs mixing and kneaded for about 5min.

Once the dough has doubled in size, split it into 6 equal sizes and roll into ball. Then roll the ball out into 1.5cm thick ovals.

Cook in a large pan, I found I didn’t need any extra oil, but each oval could be brushed. Each naan needs about 60-90sec before flipping over. I found that the first naan took longer as the pan needed to heat up fully.

Results

These naan came out quite well, they certainly had the texture. I think the flavour was marred a little by using the wrong oil and flour. Ideally, the oil wanted being ghee or maybe olive oil and the flour definitely needed to be white flour, not mixed. But saying that, they were fun to make and they tasted pretty good.

 

Naan flatbread