Simply eating


Veg: Home made naan breads, with a normal grill oven

I saw this on Saturday kitchen and decided to give it a try at and I must say, the naan breads tasted pretty good and they were not as salty and burnt as the ones I usually get from my local shop.

naan resized

Ingredients: (this recipe is for 8 small naan breads, that are easier to work with, imho)

  • 375 g white flour (you can add whole wheat flour, 50%-50%)
  • 3/4 tsp baking powder
  • 1/2 beaten egg
  • 1 knob of butter (will only be used to spread it over the bread once cooked)
  • 200 ml semi skimmed milk (the original recipe is with full fat milk, but I prefer to keep it healthier and the recipe still works)
  • 15g sugar
  • a bit of oil for your hand when you work the dough, you can also use oil spray.
  • salt
  • optional: garlic and fresh coriander for those who like to put it on their naans
  • grill oven, over proof pan, brush for the liquid butter, mixing bowl

Times: 5 mins to prepare, 15 mins for proofing, 30 mins for baking with  all the preparations in between

Preparation: Mix the flour(s), with the baking soda and salt. In a separate bowl mix very well half of the beaten egg, with the milk and sugar and once the sugar is dissolved add it to the flour mixture. Homogenise all ingredients but be careful not to over do it, cause then it won’t rise. Cover it with a cloth (not with a plate, because it needs to breathe) and put it somewhere warm to prove for 15 mins. While this dough is proofing, melt a bit of butter so that you can use it after baking the naans.

Cooking:

Set the grill oven on at 180C so that it pre-heats. Put the pan on the stove (high). There no need to put oil in the pan. Once the dough has rested, split it in 8 equal parts and start working each piece one by one on a surface that you floured a bit. Put a bit of oil on your hands and start flattening the bread mixture. You can add some fresh coriander and/or garlic. Place it into the pan and fry for 1-2 mins, then just transfer it 15 cm under the grill for another 1-2 mins. Once it is done, just brush a bit of butter on it. Be careful not to use too much butter.  If you don’t have an oven proof pan, just transfer the naan on an oven tray (careful not to use baking paper because under the grill it will burn)

Enjoy and check my blog for curries that you can eat the naan breads with.

 

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