NAAN
2 hours min
15 minutes min
5 Per
I love bread so much. I love making bread at home even more. I got obsessed with making these naan once I perfected the recipe. I was making them every other week and eating them with chicken curry, butter chicken and rendang, to the point that my husband had to say he had had enough naan to last him the year.
In a medium bowl, combine flour, yoghurt, yeast and sugar together and knead for about 10 minutes before adding salt. Continue kneading for another 15 minutes, or until the dough does not tear in the window pane test. Alternatively, combine all the ingredients in a stand mixer’s mixing bowl. Using the hook attachment, knead the dough for 15–20 minutes. Cover the bowl with a dry tea towel and leave to rest for an hour.
Divide the proofed dough into 10 equal portions and shape into balls. Lightly dust your countertop with flour, then roll each ball into a flat oblong shape using a rolling pin. Keep the dough covered with a damp cloth to prevent it from drying out and roll out each portion just before cooking.
Prepare a small bowl of water by the stove. Heat a cast iron pan over medium heat. Once the pan is hot, lightly moisten one side of the rolled dough and gently place the wet side on the pan. Do not attempt to flip the naan until the top has puffed up nicely, about 3–4 minutes. You should be able to flip the naan easily once its bottom has charred. Cook the other side for another minute or two, then place in a bowl lined with a tea towel.
Repeat to cook the remaining dough, then serve with a hot bowl of butter chicken (page xx). Foolproof!
375 g all-purpose flour, plus more for dusting
1 1/2 Tbsp yoghurt
1 Tbsp active dry yeast, or 16 g fresh yeast
1 Tbsp sugar
1/2 tsp salt
