Naan Bread (made from scratch)
Great for soaking up a delicious curry sauce

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Naan Bread (made from scratch)

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Adjust Servings:
50g Sugar
1 medium (OPTIONAL) Egg (Whisked) You may wish to add 20ml of oil if not adding the egg
135 ml Water
135 ml Milk
6g Baking Powder
1 teaspoon Onion Seeds (Kalonji/Nigella)
550g Self Raising Flour

Naan bread is often shaped like a tear drop and it's name is derived from the Persian word 'non' which refers to bread

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The dough for this recipe can be made in advance and stored, covered in a refrigerator for up to 3 days before cooking.

As this dough needs to proof I suggest making this in the morning, ready for cooking in the evening.

Naans are leavened (made to rise), oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Central Asia, Myanmar and the Caribbean

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5 minutes

Place the flour, baking powder and onion seeds into a bowl and combine gently with a fork

3 hours

In a jug combine the sugar, egg (optional but if not using add 20ml oil), water and milk and stir gently until the sugar has dissolved.

Make a well in the center of the flour and tip in the liquid.

Mix by hand or machine until all incorporated for around 5 minutes, if the dough is very sticky add a little more flour 1 tbsp at a time

Cover the bowl with a cloth or clingfilm and allow to rest for 3 hours

3 hours

Split the dough into 8 balls, dust them in a fair bit of flour and rest on a baking tray covered with cling film for another 2-3 hours

5-10 minutes

Start heating the pan or tawa on full heat.

Iron tawa's are not non stick and are perfect for this recipe allowing a naan to be completely cooked in about 40 seconds)

(If you are using a frying pan or a non-stick tawa you will need to grill the top of the naan so heat your grill to its highest setting (250+) preferred.

Flour and stretch into the shape required then oil HEAVILY one side and add any flavoring you require such as sliced / crushed garlic and coriander


Lift the naan and flip over your hand dab a fair bit of water on the other side (this will help it stick to the tawa and create steam to rise.

Flip onto the pan or tawa and cook for about 20 seconds on the bottom

-- using a tawa --
turn over and hold 10 inches from the flame and move slowly in a circular motion for about 20-30 seconds. It will quickly bubble and brown.

I have this one:

- using a pan --
slip the naan onto your grill and watch it bubble, takes about 1-2 mins under the grill



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