Homemade Naan Bread Recipe
An Indian curry ain't complete without a Tandoori-style naan bread, and my version is as close as I can get to those in the Great British Curry House.
Servings 8 Naan
Calories 226kcal
Ingredients
- 400 g Plain Flour ~3 Cups
- 1 tablespoon Sugar
- 7 g 1 Packet Instant Dried Yeast
- 1 teaspoon Salt
- 4 tablespoon Natural Yoghurt
- 2 tablespoon Melted Ghee
- 85 ml Full Fat milk ⅓ Cup + 1 teaspoon
- 85 ml Warm Water ⅓ Cup + 1 Tsp
Instructions
- 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 (use fan mode if you have one) and place a heavy baking tray or, even better, a pizza stone or steel in there to heat up.
- Turn the dough out onto a lightly floured surface and knock back again.
- Cut the dough into 8 even balls and roll into naan bread shapes around 5-7mm (around ¼")thick.
- Throw the naan into the oven onto the heated baking tray or pizza steel and cook for 3-4 minutes.
- If you have a blow torch, use it to blister the top of the flatbreads and then close the oven and cook for 90 seconds.
- Serve hot, brushed with lots of ghee and coriander!
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 304mg | Fiber: 2g | Sugar: 1g
