Naan

Naan bread. This humble bread from Delhi and Punjab is probably one of the best gifts from the tandoor to mankind. It is widely available and popular the world over, and makes an excellent accompaniment for any curry. Naan is traditionally cooked in a charcoal-fired clay oven but will work as well in a regular oven or under the grill. Use your imagination and you could soon be making naan sandwiches and wraps or even using it as a base for canapes.

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Breads

Ingredients

1 0z (35 g) caster sugar		1 1/2 tsp baking powder
2 eggs		1 tbsp salt
14 fl oz (400 ml) full-fat milk		3 1/2 tbsp vegetable oil
1 lb 10 oz (750 g) plain flour

directions

Total:

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1
Preheat the oven to 220°C (425°F/Gas 7). Place two non-stick baking trays in the oven to heat up. Alternatively, preheat your grill to maximum heat.
2
Mix the sugar and eggs with the milk in a large jug, stirring until the sugar has dissolved. Put the flour in a large mixing bowl and mix in the baking powder and salt. Gradually pour the milk mixture into the flour, mixing with your hand, and knead lightly just to make a soft dough. Take care not to knead too much or the dough will become too stretchy. Cover the bowl with a damp cloth and leave to rest for 15 minutes.
3
Add the oil and mix lightly to incorporate it into the dough. Divide the dough into 16 small pieces. Roll out each piece into a round about 4in (10 cm) in diameter. To form into the traditional “tear” shape, lay a round over one palm and gently pull one edge down until it stretches a bit. Place the breads on the hot trays and bake for 4–5 minutes.
4
If you are using the grill, heat a grill pan on the hob. When it’s hot, place one naan bread on the pan and cook on the hob for a couple of minutes or until the bread starts to colour slightly and cook underneath. Transfer the pan to the grill and cook for a minute or so, until the bread puffs up and becomes slightly coloured on top. Serve warm (if not serving immediately, reheat in a 180°C/350°F/Gas 4 oven for 1–2 minutes).

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Naan

Ingredients

directions