It’s been a long dancing competition day today so The Man has talked me into a takeaway (I didn’t really need my arm twisting!) To go with our Indian delight I’m making my own naan breads so at least there’s some element of homemade in there.
Surprisingly, they were very easy to make and a delicious accompaniment to our lazy tea – although now I don’t feel as guilty!
- 1.5 tsp fast-action yeast
- 1 tsp sugar
- 150ml warm water
- 300g strong white bread flour, plus extra to dust
- Half tsp salt
- 5 tbsp natural yoghurt
- 2 tbsp butter, plus extra to brush
- A little vegetable oil, to grease
- Sesame seeds
Mix the yeast, sugar and 2 tbsp warm water together in a bowl. Leave for approx 10 minutes or until the mixture starts to bubble. Add the yoghurt.
Combine the flour with the salt then make a well in the middle of it and tip the yeast mixture into it, along with the melted butter. Stir well and gradually add the water to make a very wet and sticky dough. Knead for 5 minutes on a floured surface until smoother but still slightly sticky.
Transfer to an oiled bowl, turning over so all of it is coated, cover with clingfilm and leave somewhere warm for approx 2 hours or until doubled in size.
When risen, knock the air back out of the dough then divide into 8. Roll into balls and squash down and roll or shape into discs. Pull at the edge to make a teardrop shape.
Fry for 5 minutes on both sides, turning frequently and pressing down so all Bread is cooked without any doughy bits.
Brush with melted butter and sprinkle with sesame seeds. Place in the oven whilst cooking the rest of the naans to keep warm.