Naan Bread Recipe

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Naan Bread Recipe - Makes 10

Taste Rating = 9.5 Heat Rating = Very Mild

Ingredients

25g (1 oz) of fresh yeast (fresh yeast is sometimes hard to find so, if you can't get fresh yeast, you can use dry yeast - use 4 teaspoons of dry yeast, which is 10g or 3/8 oz)
1 tablespoon (15g or 1/2 oz) sugar
4 cups (500g or 1 lb) plain flour
1 teaspoon (5 ml) salt
2 teaspoons (10ml) baking powder
2 tablespoons (30ml) oil
6 tablespoons (90ml or 3 fl oz) natural yogurt
Approx 3/4 cup (175ml or 1/3 pint) warm water
2 teaspoons (10g) garam masala

Method

Mix yeast and sugar well
Sift flour, salt and baking powder into a bowl and make a hole in the middle
Pour yeast/sugar, oil, yoghurt and most of the water into the hole and mix well - the mixture should be fairly soft - add the remaining water if the dough is too dry - you may need to add even more water and, if you do, only add a teaspoon of water at a time
Knead the mix until it no longer sticks to your fingers (about 10 minutes)
Put mix into an oiled plastic bag and leave in a warm place until it has doubled in size. This could take 1 1/2 to 3 hours, depending on the temperature
Divide the mix into 10 pieces
Flour each piece well and roll to form an oblong about 6mm (1/4 inch) thick - if you roll the dough too thin then you will get dry, crusty and (probably) burnt naan - if you roll the dough too thick then it won't cook in the middle - experiment to find what suits your oven
Sprinkle each piece with 1/4 teaspoon (1ml) of garam masala
Preheat oven to 245C (460F)
Bake pieces in oven for about 10 minutes, turning once, until puffed and beginning to brown - keep checking the oven to make sure that the naan doesn't burn - ovens operate at different temperatures so you may need to adjust the baking time up, or down, depending on your oven
Serve warm

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Recipe submitted by George Watson on 26 January 2007

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