HOW TO MAKE
Plain Naan
NAAN IS AN UNLEAVENED BREAD MADE USING YEAST, THAT IS SOFT, LIGHT AND TRADITIONALLY MADE IN CLAY OVENS. BOTH NAAN AND ROTI ARE PERFECT CHOICES FOR WRAPS AND ACCOMPANIMENTS FOR CURRIES.
MAKES 7–8 | PREPARATION TIME: 1 HOUR | RESTING TIME: 20–25 MINUTES
COOKING TIME: 2–3 MINUTES EACH SIDE
EQUIPMENT
Large bowl
measuring jug
rolling pin
baking tray
pastry brush
Stir
1
Mix together 1 x 7g sachet dried yeast, 1 teaspoon golden caster sugar (optional) and 200ml warm water. Stir well with a fork and leave for a few minutes. Place 400g strong bread flour (plus extra for dusting), 2 tablespoons melted ghee or oil and ¼ tablespoon fine sea salt into a wide bowl and make a well in the centre.
Mix
2
Using one hand, pour in a little of the yeast mixture, and with the other hand use a fork to gradually bring the flour in and mix together. Keep pouring a little water while mixing. Flour your hands and begin to knead and form a ball. Add enough water to make a soft, but not sticky dough and keep kneading for about 5 minutes, or until smooth, pliable and soft. The consistency should not be very soft or hard. Cover and rest for 20–25 minutes.
Divide
3
Using lightly oiled hands, divide the dough into about 8–10 equal-sized balls. Place on a lightly oiled tray, leaving gaps in between each ball and cover with a damp tea towel. Leave in a warm place for about 20 minutes until the balls have doubled in size.
Bake
4
Preheat the grill to medium–high with a heavy-based baking tray placed on the top shelf. Roll out the dough balls thinly and evenly. One by one, place the rolled out naan onto the baking tray, brush lightly with water and grill for about 1–2 minutes on both sides, or until lightly browned and puffed up. Lightly brush with 2 tablespoons ghee and serve hot.