Tuesday, 22 October 2013 22:38

super easy recipe for making amazing Naan bread

Possibly the easiest and most fun bread to make is  this amazing Naan bread as you ‘bake’ it in a pan. Many different kinds of flat bread are consumed all over Asia and the Middle East and beyond and I’ve tried my fair share.

And then I found this – the best Naan bread recipe ever. It has since featured at many of my Asian and Middle Eastern meals at Mary’s Dinner Clubs and has often been a ‘life safer’ at unexpected dinners. Once you’ve learned the few easy steps of making it, you too will always be prepared to surprise your guests with a quick curry and some piping hot Naan bread.

Serving amazing Naan bread

The possibilities of serving Naan bread are sheer endless. You serve it with soups, salads, curries, dips, stews, chutneys, yogurt, grilled meats… It’s lovely for breakfast, lunch, dinner, as a snack in between.

Naan bread practicalities

-  Ready made Naan bread freezes really well and when reheated covered lightly in aluminium foil, it’ll come out moist and fluffy. You can even pop it in your toaster if you don’t mind a few darker, crispy parts around the edges.

- Naan bread is inexpensive and easy to make

- Naan bread dough keeps in the fridge for up  to 3 days and in the freezer for several weeks if wrapped tightly in cling wrap.

 Naan bread with yogurt recipe

Ingredients for 6-8 flat breads in the order you’ll mix them together

  • 150 ml warm milk
  • ½ tablespoon sugar
  • 2 teaspoons dry yeast
  • 500g flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • a good pinch of salt
  • 150 ml yogurt and 1 egg, lightly mixed together
  • 2 tablespoons vegetable oil

Mix warm milk with yeast and half a tablespoon of sugar, let sit for about 15 min until it becomes bubbly.

In a big bowl mix the dry ingredients (flour, baking powder, 2 tablespoons sugar, salt), add the milk mixture, the yogurt-egg mixture and 2 tablespoons of oil and knead into a soft dough (if necessary, add a bit of milk, oil or flour to get the desired smooth texture).

Roll the ball of dough in some oil, put it in a large bowl, cover the bowl with cling wrap and let it sit in a warm place for about 1 hour until doubled in size.

Knead the dough once more and divide into about 6 small balls

cover with kitchen towel and heat a Teflon pan

roll out the first ball of dough on a floured surface into a round or oval shape

put it into the hot pan until the surface gets bubbles (about 1 minute)

then turn and slightly brown the other side (only takes about half a minute).

Do not stack together while hot so they won’t get soggy from the steam. Keep separate, covered in a kitchen towel to keep them warm until you are ready to enjoy them. And then get ready to teach all your friends and family about making Naan bread as they’ll want to know.

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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