Naan Bread. In no time.

In the full throws of my curry craze after finding myself in little India I've had a go at making naan bread.  Being buoyed up at the ease of making pitta breads at home (see blog 13 April 2012) and the success of Kris Dhillon's other recipes I got the flour out and flexed my kneading muscles...sadly a KitchenAid and dough hook wasn't included with the rent.  I wasn't disappointed.  It turns out it is easy to make white fluffy naan bread complete with a crisp thin crust never achieved in the pre-packed versions.  It was just perfect for soaking up a curry as well as being pretty special with marmalade and tea this morning...

Makes 6 naans

Ingredients

150 ml milk (hand hot)
2 tbsp caster sugar
1 tbsp dried yeast
450 g plan flour
1/2 tsp salt
1 tsp baking powder
2 tbsp veg oil
150 ml plain yoghurt
1 large egg, beaten (please opt for free range)
a little melted vegetable ghee, or butter

Method

Preheat oven to the hottest it will go and put a baking tray in the oven to heat up.

1. Measure out the milk and heat in the microwave or saucepan, then add the east and sugar.  Leave for 15 minutes until it is frothy.

2. Sift the flour, salt and baking powder into a bowl and add the yeast mixture and all other ingredients except the ghee/butter.
3. Mix into a dough and knead on a surface for 10 minutes or so, until it is smooth (of course you can use your dough hook if you have a mixer).
4. Put the dough in a greased clean bowl and cover with greased cling film and leave in a warm place until doubled in size (approx 1 hour).

5. Knead the dough lightly then divide the dough into 6 portions.

6. Take each portion and pull one edge of the dough and push into the middle, then turn the dough a quarter turn and repeat 3 or 4 times until the dough is completely smooth underneath.

7. Roll out the dough into circles or tear shapes approx 1cm thick and place on the hot baking tray (maybe 2-3 at a time) and return to the oven for about 3 minutes, or until risen.  You can then place them under a hot grill to crisp up, but as mine is integrated into the oven I couldn't, but just oven cooking seemed to work very well.

8. Brush the top with a little melted ghee or butter and wrap in a clean tea towel to keep warm before serving.

These are suitable for reheating but like most things they are best eaten fresh and hot from the oven...