As far as I am concerned a curry needs flatbread and these simple homemade naan are the perfect answer!
The King Of Indian Flat Bread!
To begin with calling naan bread ‘the King of Indian flatbreads’ may sound odd.
Unlike Chapati or Roti, naan is a leavened flatbread that has a chewy crust.
As far as I am concerned there ain’t anything better for mopping up the gravy from a wet curry.
Traditionally a Naan would be cooked by slapping it on the inner wall of a tandoori oven.
Now I have been threatening to built a tandoor for over 10 years and have not got round to it. As a result, my version is designed to be cook in a searingly hot oven.
How to Make Naan Bread at Home.
The making of the dough really is very simple and requires no special skills. If you have made any bread in the past then you are already overqualified!
I typically use a stand mixer with a dough hook to make this because it contains the mess. However it is easy to make by hand, you just have more cleaning to do.
The true secret is in the cooking and faking up a tandoor oven as closely as you can.
Your oven needs to be as hot as it can get, but you also need something in there to simulate the walls of a tandoor.
I use a pizza steel, a pizza stone will work as will a heavy baking tray or even a heavy-based frying pan.
Hints and Tips.
Your average domestic oven will get nowhere near the temperatures of a tandoor.
As a result, I fake up the darker areas you get on the blistering at temperatures of 500°C or 900°F!
I use a big old plumbers blow torch. Slap the flatbreads on to your hot surface and then apply the heat of the torch to random areas of the bread.
It will take 15-20 seconds to apply 3 or 4 hot spots, then close the oven.
I cook for two but always make this recipe for 6 or 12 because these things freeze wonderfully.
However, if you are freezing them, wrap them in a dry kitchen towel whilst they are cooling to prevent them from going crispy.
To cook from frozen wrap in a foil tent, with a decent amount of air and drop in the oven. 20-30 minutes at 150°C or 350°F and you are ready to go!
An Indian curry ain't complete without a Naan bread and my version is as close as I can get to those in the Great British Curry House.
- 400 g Plain Flour
- 1 Tsp Sugar
- 7 g Dried Yeast
- 1 Tsp Salt
- 4 Tbsp Natural Yoghurt
- 2 Tbsp Melted Ghee
- 100 ml Full Fat milk
- 100 ml Warm Water
- Sift the flour, sugar and yeast into a bowl and add the salt.
- Yoghurt, ghee, water, and milk to the bowl.
- Bring it together to make a rough dough ball.
- Knead on a lightly floured surface for 5-10 minutes until smooth. You can do this with a dough hook in a stand mixer and it will take 4-5 minutes.
- Place in a clean covered bowl and allow to sit for an hour or until the dough has doubled in size.
- Heat your oven as hot as it will go and place a heavy baking tray or even better a pizza stone or steel in there to heat up along with a tray of water in the bottom of the oven.
- Turn the dough out on to a lightly floured surface and knockback again.
- Cut the dough into 6 even balls and roll into a naan bread shapes around 5-7mm thick.
- Cover with a damp kitchen towel and allow to sit for another 5 minutes.
- Throw the naan into the oven onto the heated baking tray or pizza steel and cook for 4-5 minutes.
- Serve hot brushed with lots of ghee!
Amount Per Serving: Calories: 301Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 406mgCarbohydrates: 54gFiber: 2gSugar: 2gProtein: 8g