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: 10 naan, of 9” diameter
Ingredients
Wet mixture
50g full-fat yoghurt
300ml water
200ml full fat milk
30ml oil
Dry Mixture
1/2 teaspoon salt
800g self raising flour
1 tablespoon sugar
1 teaspoon kalonji seeds
1 teaspoon of instant yeast
Garnish
1 handful of finely chopped coriander leaves
100g Butter
3 garlic cloves, finely chopped
Instructions
1 - Mix the wet mixture together in a bowl or jug.
2 - In a large bowl, mix the dry mixture together.
3 - Pour the wet mixture into the dry mixture a bit at a time whilst 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 sticky, add a little flour and knead this in.
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 4 hours but ideally overnight in the fridge.
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 - To prepare the butter spread, heat the butter in a pan over the hob until melted, and stir in the finely chopped garlic.
7 - Heat up the tandoor for 30 minutes to allow the clay walls to get hot (ideal temperature is 260-300C).
Roll or press out the naan, and sprinkle some chopped coriander on one side.
8 - Face the coriander 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 within 90 seconds). then remove with the naan hook and scraper set. Brush on the butter spread and serve hot.
