Mick Gower's Indian Recipes

Naan Bread

Ingredients

  • 1 lb Plain white flour

  • ¼ - ½ tsp Salt

  • 12 - 14 fl oz Natural yoghurt

  • 1 tbsp Fenugreek leaves, crushed (optional)

  • 1 tsp Balti garam masala

  • 1 tbsp Fresh coriander leaves, chopped (optional)

  • 1 Rounded tsp baking powder

Method

  1. Sift the flour, baking powder and salt into a mixing bowl, add the remaining dry ingredients

  2. Slowly add the beaten yoghurt until you can form a pliable dough. knead for 5-8 minutes and form a ball

  3. Cover the bowl and set aside in a warm place for 2 hours

  4. Knead the dough again for 2-3 minutes

  5. Divide the dough into 8 parts

  6. Heat a Tava or cast iron frying pan over a medium heat

  7. Preheat your oven or grill

  8. Take one of your parts of dough, form into a ball and flatten it between your hans

  9. Roll out on a lightly floured surface until the shape roughly measures 10 inches

  10. Pick up the naan and place it on the hot tava or frying pan, cook for 2-3 minutes

  11. Now place the tava or frying pan under the grill for 1-2 minutes. The naan at this stage puffs up completely so do not position the tava or frying pan too near the heat source.

  12. Remove the naan from the frying pan and wrap in tin foil and store in the bottom of a preheated oven

  13. Repeat steps 8-12 until all of the dough has been used

  14. All the naans are now ready to be served with the balti.

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