Makes 4 naan breads
2 teaspoons yeast (or 1 sachet)
1 teaspoon sugar
A few drops of olive oil or good quality vegetable oil.
Warm water – 50ml
Plain flour – 440 grams flour
Salt to taste
Chopped herbs (optional)
- Preheat the oven to about 220 degrees.
- Bread recipes that rely on yeast to rise need the yeast activated first. So the easy way to do this is to use a sachet or two teaspoons of yeast and put it into a mixing bowl.
- Next add the sugar and approximately 50 ml of warm water and leave for 10 minutes. The yeast will start bubbling and the mixture will look cloudy and bubbly. If any of the yeast still looks dry, stir it in.
- Next add the flour to the yeast mixture.
- Mix it in, adding a generous pinch of salt and a couple of drops of olive or vegetable oil. If you want any other flavouring, mint or coriander works well.
- Knead the mixture for 5-10 minutes. Then put in a bowl, cover with clingfilm and allow to rise for 30-40 minutes.
- You could also add black pepper if so wished. If you add the black pepper (I always like to) knead the dough again a couple of times, (1-2 minutes) just to get the pepper evenly in the dough
- Lay the naan breads onto a greased baking sheet and brush them with water.
- You can split them into small pieces if you want smaller sizes or for a large one just pat them down a little with you hands once or twice or lightly roll them out with a rolling pin, you do not want it too flat.
- Then put them into the oven – on a mid to high shelf. They will begin to rise quite quickly so turn them over after a couple of minutes.
- Cook them for about 3 minutes or so on each side. You want the breads to just start to brown in places, but not to overcook so it’s best to watch them. Turn onto a plate and serve immediately.
This simple bread recipe will make Naan bread that is reliable and will give you delicious and authentic naan bread every time.
Bread Recipes make a great alternative to rice and potatoes and don’t forget all bread recipes are part of a healthy diet.