Naan
is an Indian flatbread made from yoghurt (or milk), flour and yeast. It is very
quick to prepare and is traditionally baked on the sides of a tandoor oven (we
use an oiled pan instead). This recipe is best eaten immediately but can be
frozen if you wish to make a bigger batch. Serve hot naan bread as a side to
your favourite curry, soup, rice or meat/vegetable dish, alongside your
homemade chutney of course!.
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Ingredients
for NAAN BREAD (makes 8)
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Warm Water
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1/2 cup
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Dry Yeast
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2 1/4
teaspoons
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Sugar, White
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1
teaspoon
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Yoghurt (Natural
or Greek-Style)*
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1/2 cup
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Ghee, Liquid**
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1
tablespoon (plus extra for cooking)
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Plain Flour (All
Purpose Flour)
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2 1/4
cups (plus extra for kneading)
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*sour cream or buttermilk can be used instead of
yoghurt
**olive oil or melted butter can be used instead
of ghee
Plus melted ghee (or butter) and fresh coriander
(cilantro) leaves, to serve.
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METHOD:
1.
Combine warm water, yeast and sugar in a large bowl. Set aside for 10 minutes
to activate the yeast.
2.
Measure the yoghurt, melted ghee and plain flour into the yeast bowl. Mix until
combined to form a dough.
3.
Knead dough for 5-10 minutes until the dough is smooth. Sprinkle extra flour
onto the sticky dough as you knead.
4.
Cover dough bowl and rest until it has doubled in size (around 1 hour).
5.
Turn dough out onto a clean, lightly floured bench and cut the dough into 8
portions.
6.
Roll out a portion of dough until it is around 1/8 inch (3mm) thick into a
rectangular shape. The thinner the naan, the more air pockets that form during
cooking.
7.
Cook naan one at a time in a hot oiled pan, flipping over once one side of the
naan has formed bubbles (air pockets) and is golden on both sides.
8.
If serving immediately: brush cooked naan bread with melted ghee and sprinkle
with fresh coriander leaves (skip this step if storing them for a few days).
9.
Wrap cooked naan bread in a clean tea towel and repeat with remaining portions
of dough.
10.
Serve naan warm with your favourite curry (i.e. tikka
masala or butter chicken) and chutney. Naan
bread can also be used as wraps, in quesadillas or as a pizza base.
11.
Store non-oiled naan at room temperature (in an airtight container) for up to 2
days, in the refrigerator for up to 4 days, or in the freezer for 2-3
months.
12.
Reheat naan in a frying pan over low-medium heat (or in the microwave for 10-15
seconds). Brush with melted ghee or garlic butter and serve.
FLAVOUR
IDEAS:
o
Herb and garlic naan: brush naan with
garlic butter and chopped fresh parsley after cooking; o
Garlic naan: brush naan with garlic
butter after cooking;
o
Sweet chilli naan: sprinkle with
chilli flakes and dehydrated red capsicum flakes;
o
Sprinkle with cheese after cooking (or
stuff with grated cheese before rolling out again and then cooking the naan);
o
Add a few sultanas to the dough before
rolling out the naan bread;
o
Spinach and cheese naan: sauté diced
onion, garlic and spinach together, once cooked squeeze to remove excess liquid.
Add grated cheese and mix well. Add a tablespoon of this into the middle of
each naan dough (after rolling out flat), fold in half and roll out to flatten
again, sealing the cheese and spinach mixture inside;
o
Peshwari naan: usually served with
mild, creamy sauces. This naan is stuffed with nuts, raisins and coconut;
o
Keema naan: usually served on its own
as breakfast (or a snack), this naan is also good with dhal or vegetable dishes.
It is stuffed with a spicy cooked lamb mince and is a great way to use up leftover meat. Sometimes grated
cheese is added with the lamb.
Author:
Megan Radaich
Image credit: Megan Radaich
Learn more: www.foodpreserving.org