Naan

Naan is favorite Indian flat bread, traditionally baked in the clay oven, called tandoor but it can be prepared also in the oven or broiler. Naan bread is the perfect accompaniment to any curry dish. Absolutely necessary for enjoying every last drop of delicious curry sauces. Thanks to added yogurt, milk or butter it has a very soft texture and just melts in your mouth. Flavored with a hint of freshness from chopped coriander and a drizzle of a melted butter make the best experience ever.

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Ingredients:

makes 6-8

  • 1½ cups all-purpose flour plus extra for dusting
  • ½ tsp sugar
  • 1 tsp fresh yeast
  • ¾ cup warm water
  • 1 tbsp oil
  • 1¾ oz/50g unsalted butter plus extra for greasing
  • salt to taste (about ½ tsp)

How to make Naan:

  1. Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.
  2. Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead the doug by hand for at least 5 minutes, preferably longer, as this process will make the dough slighty elastick and the bread with have a softer texture.
  3. Return the dough to the bowl, cover, and let rise in a warm place for 1h, or until it has doubled in size.
  4. Preheat the broiler to high, and grease a sheet of foil.
  5. Transfer a dough onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick.
  6. Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter.
  7. Serve warm or keep wrapped in foil until required.

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