Naan bread , soft, tasty, fragrant, easy to do and quick, so I need to say more? Indian dinner tonight? We adore it and have it to accompany pilau rice and chicken tikka masala or korma, but you can eat it as you wish.
Naan Bread, ingredients
For the dough
- 250 g plain flour
- 2 teaspoons of sugar
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- 110-130 ml of whole milk
- 2 tablespoons extra virgin olive oil, plus extra for greasing
For the topping
- Nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
- 1 tablespoon melted butter, to serve
For the pastry, sift the flour, sugar, salt and baking powder in a bowl. In another bowl, mix together milk and oil.
Mound of flour in the centre of a working surface, make a well in the middle and pour inside, slowly, the mixture of milk and oil. Stir the mixture slowly working from the center and incorporating the flour from the edges, until the dough is smooth and soft. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Put the dough in an oiled bowl, cover with a damp cloth and leave in a warm place for 10-15 minutes. At this point, divide the dough into five loaves.
Preheat the grill to medium temperature (if you can adjust it) and placet, on the grid below the grill, a baking pan, preferably cast iron or a pizza stone.
Roll out the dough balls rather thin, ideally in the form of drops, sprinkle the seasoning you’ve chosen and press on the surface of the dough with your fingers to meka the seeds you have chosen to adhere .
Place the naan bread on the hot baking tray under the grill for just 1-2 minutes, or until golden brown. Brush the naan bread with butter and serve hot.
