Having sampled many naan in my time, I’ve created a simple recipe for the fluffy and delicious breads we all love. Cooking naan in our authentic tandoors is what gives them the amazing flavours and textures.
Makes: 8 naan, of 10” diameter
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Ingredients
Wet mixture
50g full-fat yoghurt
250ml luke warm water
100ml milk
1.5 tablespoon oil
Dry Mixture
700g self raising flour (or plain flour and 3 heaped teaspoon baking powder)
0.5 teaspoon salt
1 tablespoon sugar
1 teaspoon of instant yeast
Garnish
1 handful of chopped coriander leaves
A few tablespoons of kalonji seeds
8-10 garlic cloves, finely chopped
Butter spread
100g Butter
Instructions
1 - Mix the wet mixture together in a bowl or jug ensuring there are no yoghurt lumps.
2 - Sieve the flour into a large bowl, then mix in the rest of the dry mixture.
3 - Pour the wet mixture into the dry mixture a bit at a time whilst kneading for 5-10 minutes. Let it rest for a few minutes, then continue kneading until you get a soft dough.
The dough should be a bit sticky but not so sticky that it sticks to your hands.
If it is too wet - knead in a little more flour.
If it is too firm- knead in a little more water.
4 - Once kneaded, place the dough in a floured tray, and dab some oil over the top of it to seal in the moisture, then cover with cling film or a damp cloth and let it rest for at least 2 hours in a warm environment so that it can rise. For best results prepare the dough the day before.
5 - An hour before cooking, split out the dough into 10 balls and place in a dusted tray, with another light dusting of flour on top and cover again with cling film or a damp cloth and leave to rest on the worktop.
6 - Heat up the tandoor for 40 minutes to allow the clay walls to get hot - ideal temperature is 260-300C (You can cook food on skewers during this time).
7 - To prepare the butter spread, heat the butter in a pan over the hob until melted.
8 - Dab the garlic, coriander and kalonji seeds onto the dough balls, then roll or press out the naan to around 5mm thick.
9 - Face the garnish side down on a gaddi, then sprinkle a few drops of water on the topside of the dough, and press against the clay walls. The naan should be cooked once it starts browning, (normally in around 90 seconds). Remove with the naan hook and scraper set. Brush on the butter spread and serve hot.
