I always thought that making my own naan breads at home would be too difficult so I have always shied away from trying, but recently I found the courage to try and I’m so glad I did, they were well worth the effort.
I used Dan Lepards frying pan naan recipe from his book “Short and Sweet”
100ml cold milk
125g plain yoghurt (I used the remainder of greek yoghurt from butter chicken and it turned out fine.)
50 ml boiling water
1 tsp fast action yeast
300g plain flour
50g wholewheat flour
1/2 tsp bicarb of soda
3/4 tsp fine salt
1 tsp sugar
garlic oil (made with 1 crushed clove and olive oil mixed together)
black onion seeds (optional but we had some so I used them!)
- Stir milk, yoghurt and boiling water together in a large mixing bowl until smooth and stir in the yeast. Add the flours, bicarb, salt and sugar and mix to a soft sticky dough. Cover the bowl and leave for 1/2 an hour.
- Lightly knead the dough once on floured surface and then return to covered bowl and leave for 1 hour.
- Lightly flour work surface, place dough on i, pat it down into a circle then flour the top and cut it into four or six wedges. (quarters make huge thick naan- best if you’re hungry)
- Roll each wedge into a flat triangle around 1-2cm thick (use more flour to stop them sticking.
- Put a large frying pan over a moderate heat on the stovetop and if you like heat the oven to 200 degrees (gas mark 6 or 180 fan). Once the pan is hot stretch the first dough triangle into the pan. Brush the top with garlic oil pressing the brush in here and there to dimple the naan and sprinkle with black onion seeds if you like. Cook until puffed and the bottom is light brown.
- With a spatula flip the naan over, cook lightly then keep warm or leave to dry in the hot oven slightly while you cook the remaining dough. They freeze well- we have two in our freezer for next time.
I also made this really quick and easy butter chicken curry to go with them- not a light meal but definitely a tasty one!
Butter Chicken (serves 2)
- 2 tbsp butter
- 1 onion thinly sliced
- 4 chicken thigh fillets diced
- ginger thumb sized piece (or use ready minced ginger from a tube like me!)
- 2 garlic cloves crushed
- mild curry paste 2 tbsp
- ground almonds 1 tbsp
- greek yoghurt 6 tbsp
- chicken stock 100ml
- coriander handful of chopped leaves to taste
- basmati rice to serve
- naan breads to serve
- Heat butter in large wide pan then cook onion until softened (around 5 mins)
- Add the chicken and cook for a further 5 mins until starting to brown
- Mix the ginger, garlic, curry paste,almonds, and yogurt in a bowl then stir into the pan with the chicken and cook for 2-3 mins.
- Add chicken stock and bring to a simmer then cook gently for 20mins
- Scatter over coriander and serve with rice and naan.