Every time I cook a curry I normally just buy naan from the supermarket. I make my own pizza, my own bread, yet it doesn’t normally cross my mind to make naan.
So one week I gave it a go, bastardising several recipes based on what I had and I’ve never looked back. They’re simple to make and taste so much better than the stodgy ones you get in the supermarket.
This recipe will make 2 naans
- 1 1/2 cups plain flour
- 4 tbsp yoghurt
- 1 tbsp rapeseed oil
- 1 tsp honey
- 1 tsp dried yeast
- 1/4 cup warm water
- 1/2 tsp salt
- 2 cloves garlic
- 2 tbsp rapeseed oil
- Put the honey, salt, oil and water in a jug and mix together.
- Put the remaining ingredients in a bowl, stir with a fork, make a well and then add the liquid.
- Mix together with the fork, once it forms a scraggy dough turn out onto a floured surface and kneed for a couple of minutes.
- Place back in the bowl, cover and leave for about an hour.
Once your rice is on mash up 2 cloves of garlic with some salt and add 2 tbsp rapeseed oil.
- they need about 4mins cooking time so when you are nearly ready to eat heat up the grill.
- While it is heating up flour your worktop. Then cut the dough in half and roll out as thin as you can. Each naan should be about the size of a small pizza.
- Then smear the garlic mixture over both naan.
- When the grill is hot put an ovenproof frying pan on a high heat.
- Once hot add the first naan, it should brown underneath in a couple of minutes, then put under the grill for a couple of minutes.
- Watch it like a hawk under the grill, due to the oil one minute they can look like they’re browning nicely and the next minute they’ll burn.