Naan Bread

as traditional as you can get without the tandoori oven!
Photo by Sara M.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1/2 cup homemade or store bought yogurt

  • 1/2 cup milk

  • 1/2 teaspoon baking soda

  • 1 teaspoon sugar

  • 4 tablespoon butter; melted and cooled

  • 2 eggs; lightly beaten

  • 2 pkg quick rising yeast

  • 3 1/2 cup unbleached white flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon poppy seeds or sesame seeds

Directions

1. Mix all the ingredients except the cumin and caraway seeds in a large bowl taking care not to put yeast on the top of the salt. 2. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. 3. Push the cumin and caraway seeds into the dough and knead the dough until the seeds are incorporated. 4. Divide the dough into 2 or 3. 5. Use a rolling pin to flatten the pieces of dough into rounds, 25cm/10in diameter and rest for a further 5 minutes. 6. Heat a frying pan to a medium heat and add a splash of olive oil. Shallow fry each dough disc until browned on both sides, then set aside to cool slightly before serving. Could try using a pizza stone at the highest recommended temp

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