Naan Bread Recipe
Ingredients
| Sugar | 1 Teaspoon | |
| Yeast | 1 Teaspoon | |
| 225 g / 8 oz plain flour, plus more for dusting | ||
| 1 tablespoon ghee or melted butter | ||
| Salt | 1 Teaspoon | |
| Olive oil | 4 Tablespoon | |
| 1 teaspoon sesame seeds or poppy seeds | ||
| Corn oil, for brushing the foil | ||
Directions
1. Put the sugar and yeast in a cup with 150 ml / 1/4 pint warm warm water. Mix well until the yeast has dissolved and leave for 10 minutes, or until frothy.
2. Place the flour in a large mixing bowl. Make a well in the middle, add the ghee or butter and salt and pour in the yeast mixture. Mix well, using your hands and adding a little more water if required to achieve a soft and pliable dough.
3. Turn the dough out on a floured surface and knead for about 5 minutes or until smooth.
4. Place the dough back in the bowl, cover and leave to rise in a warm place for 3-4 hours, or until doubled in size.
5. Preheat a very hot grill and line the grill pan with foil. Grease the foil lightly with corn oil.
6. Turn the dough out on a floured surface and knead it for a further 2 minutes. Break it into 6 small balls with your hand and pat these into rounds about 12.5 cm / 5 inches in diameter and about 1 cm / 1/2 inch thick.
7. Place 2 or 3 of the rounds in the grill pan, brush with some of the olive oil and sprinkle with sesame seeds or poppy seeds. Grill under the preheated grill for 7-10 minutes, turning twice, brushing with olive oil and sprinkling with sesame or poppy seeds each time until golden and lightly puffed up. Wrap the naan in foil to keep warm, while you cook the rest.
2. Place the flour in a large mixing bowl. Make a well in the middle, add the ghee or butter and salt and pour in the yeast mixture. Mix well, using your hands and adding a little more water if required to achieve a soft and pliable dough.
3. Turn the dough out on a floured surface and knead for about 5 minutes or until smooth.
4. Place the dough back in the bowl, cover and leave to rise in a warm place for 3-4 hours, or until doubled in size.
5. Preheat a very hot grill and line the grill pan with foil. Grease the foil lightly with corn oil.
6. Turn the dough out on a floured surface and knead it for a further 2 minutes. Break it into 6 small balls with your hand and pat these into rounds about 12.5 cm / 5 inches in diameter and about 1 cm / 1/2 inch thick.
7. Place 2 or 3 of the rounds in the grill pan, brush with some of the olive oil and sprinkle with sesame seeds or poppy seeds. Grill under the preheated grill for 7-10 minutes, turning twice, brushing with olive oil and sprinkling with sesame or poppy seeds each time until golden and lightly puffed up. Wrap the naan in foil to keep warm, while you cook the rest.
Chef
