We have yet to find a good Indian takeaway here and it is one the main foods that I miss from the UK as we had possibly the best takeaway near us and it was so, so good!
One of the things that I miss the most from that takeaway was the Naan Bread with its soft texture and delicious charred edges. It was time I tried to fill the naan bread gap in my life.
- 150ml hand-hot Milk
- 2 tsp caster sugar
- 2 tsp dried fast action yeast
- 450g plain flour
- 1/2 tsp Salt
- 1 tsp Baking powder
- 2 tbsp vegetable oil, plus a little extra
- 150ml natural Yogurt
- 1 large Eggs, lightly beaten
- Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
- Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.
- Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.
- Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.
- Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.
The dough, rolled into a tear shape ready to bake. I also added a few nigella seeds to add a little extra something!
We served this with a Venison Curry, Aloo Mutter (Potato & Pea Curry) and basmati rice