Why naan bread is so popular
This homemade Naan Bread is much better than the versions you find in shops because it is fresh and warm. The yoghurt in the dough makes the bread incredibly soft and pliable. It takes very little effort to knead and cook each piece. You can customise it with garlic or herbs if you want to try different flavours.
Step by step: naan bread
Make dough: Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and Greek yoghurt then stir until a rough dough forms. Transfer the mixture to a flat surface and knead it for about five minutes until it is smooth.
Proof dough: Place the dough back into the bowl and cover it with a clean cloth. Let it sit in a warm place for one hour so the yeast can work. The Naan Bread dough should double in size during this time.
Shape bread: Divide the dough into six equal portions and roll them into balls. Use a rolling pin to flatten each ball into an oval shape about half a centimetre thick. Do not make them too thin or they might become crispy instead of soft.
Cook bread: Heat a large frying pan over a medium heat with no oil. Place one piece of dough in the pan and cook for two minutes until bubbles appear. Flip it over and cook for another minute then brush the hot Naan Bread with melted butter.
Good advice for making naan bread
Make sure your water is warm but not hot as boiling water will kill the yeast. A cast iron pan works best for this Naan Bread as it holds heat very well. If you want to keep the breads soft, wrap them in a clean tea towel as soon as they come out of the pan. This traps the steam and prevents them from drying out.
You can also add chopped garlic or coriander to the melted butter for extra flavour. If you have leftovers, they can be reheated in a low oven for a few minutes to restore their texture. Ensure the pan is properly heated before starting to get the best charring on the surface.
You might also enjoy
salmon with hasselback potatoes,
baked side of salmon or
oven-baked bacon.
