Breads

Naans

Naan making is like making bread, the right dough will produce soft and pliable naans and the more often you make them, the better they get!

Naans

Print Recipe
Cuisine: Pakistani Serves: 8 Cooking Time: 10 minutes

Ingredients

  • To make 8 naans
  • 16 oz Self Raising flour
  • 1 sachet dry yeast
  • 4 tbs low fat yoghurt
  • 1 tsp salt
  • 1 tbs honey or sugar
  • 2 tbs oil
  • water (hot)

Instructions

1

Take two cups of almost boiling water, add the yeast, honey/sugar, oil and salt, mix well and keep aside for 10 mins..

2

Put the flour into a deep bowl, add the liquid mixture and use your hands to make a loose dough.

3

Enclose the bowl in a plastic shopping bag and keep in a closedcupboard overnight in the Winter and for 4 hours in the Summer.

4

Remove plastic cover and make 8 equal dough balls, dip gently into the dry flour and keep them a few inches apart in a tray.

5

Switch on grill on high for 10 mins. Heat a non-stick Iron griddle/tawa/frying pan to a medium heat.

6

Roll out first dough ball to qtr inch thickness, you may need to dip in dry flour to make sure it doesn’t stick and place on a hot tawa, prick a few times with a fork or knife as soon as you put it on the griddle. When underside is almost cooked, use a fish slice to remove onto the grill tray and cook the naan under a hot grill until it beings to turn colour (3mins).

7

Remove from grill onto a flat piece of foil, coat with butter or olive oil whilst naan is hot and wrap in foil if serving later or serve immediately.

Meal: Breads
By