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
Ingredients
- 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
Method
- 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.
Serve with Weeknight Aubergine and Sweet Potato Curry, some Perfect Rice and, my current favourite, some Northern Monk Eternal, a beautiful session IPA