My kids would eat homemade naan bread with every meal, so I’ve spent the last few years creating the perfect naan bread recipe.
I’ve tired new things, tweaked recipes, changed ingredients, and had some fabulous disasters, and while this is probably far from authentic, I am confident to say that this is a a really easy and delicious recipe for homemade Naan.
- 3½ cups of bread flour
- ½ cup of natural yoghurt
- ¼ cup butter
- 2 tsp sugar
- ¾ cup of warm water
- 2 tsp of granular yeast
- 1 egg – beaten
- a pinch of salt.
- Melt the butter and set it aside to cool, but not harden.
- In a medium sized bowl or container, add the yeast and sugar to the warm (but not hot) water and set it aside for a minute or two. You should see the mixture start to froth a little, that tells you that the yeast is doing it’s thing.
- In a large bowl, or the bowl of your mixer or bread machine (we do ours in the bread machine) mix the salt into the flour.
- Add the beaten egg, yoghurt and cooled melted butter to the yeast and water, and stir gently.
- Make a well in the middle of the flour and add the yeast mix.
- Mix gently until combined and then knead well for at least ten minutes. Leave to rise for 1.5-2 hours or until it has doubled. Or – wack it in the bread machine to knead and rise.
- Punch down the dough and knead for a few minutes then divide it into 10-12 balls (more or less depending on how big you want your naans).
- Using lots of flour, roll out each ball into a rough circle, about .5 cms thick, or there abouts.
- Cook them in a hot pan with quick brush of melted butter or oil in the pan. As you cook the first side you’ll see the bubbles begin to puff up, once it’s nicely puffed, flip it over and cook the other side.
- Set the naans aside on a warm plate covered with a tea towel… serve as soon as you can! Yum!
Now the only thing left to do is decide what to have with these yummy breads. We make a really simple yoghurt dip – just yoghurt and lots of mint and garlic!
What’s your favourite thing to have with naan?