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Breadmaking
46
Naan (Indian nan bread)
20 min.
Baking 10 min. 10 min. 10 min. 10 min.
Food processor 3200 3200 4200
5200
Serves 2 4 6 8
8 tbsp 1 cup 1
1
/
2
cups 2 cups
1
/
4
tsp
1
/
2
tsp
3
/
4
tsp
3
/
4
tsp
1 1 2 2
1
/
2
1
1
1
/
2
2
1
/
2
tbsp
1
/
2
tbsp
3
/
4
tbsp 1 tbsp
1
/
4
tsp
1
/
4
tsp
3
/
4
tsp
3
/
4
tsp
All-purpose flour
Fresh yeast
Eggs
Individual yogurt
Ghee*/oil
1234
Pinches of salt
Brown sugar
20 min.15 min.
15 min.Preparation
3 hrs3 hrs3 hrs
3 hrsRising
Combine the yogurts and eggs in the bowl with the dough blade. Add the ghee*
or the oil. Set aside.
Mix the flour, sugar, yeast and 2 pinches of salt in the bowl with the dough blade.
Add this mixture to the yogurt and process to form a ball. The dough should be
firm and elastic.
Put the dough in a large bowl and cover with a damp towel.
Leave to rise for 3 hours.
Preheat the grill to 410°F (gas mark 6-7).
Lightly knead the dough again, then divide into equal pieces (one for each
person).
Shape each piece into a ball, then flatten into a circle
1
/
2
-inch thick.
Brush both sides of the naans with melted unsalted butter.
Arrange the naans on the grill tray and bake for 5 minutes on one side until
golden.
Then turn them over and bake for a further 5 minutes.
Wrap the naans in a tea towel to keep them hot until it is time to serve them.
Traditional nan bread is served with spicy dishes. You can also flavor it with
cheese or cumin if you wish.
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