Finally – A Fantastic Naan Recipe That Can Be Made On the Hob.
One great thing about Indian curries is that they usually taste better warmed up the next day. My family likes to go camping and we almost always have a big curry feast the night of arrival. While other campers are bringing out the hotdogs and burgers, we’re digging into our curries.
Freshly made naans are always part of our dinner. I make the curries the evening before and then warm them up next to the fire. This fantastic naan recipe brings it all together.
You can make the naan dough the day before. In fact, by letting it rise for 24 hours, you will end up with nicer, more chewy naans just like those in your favourite tandoori restaurant.
To demonstrate just how easy this naan recipe is, I’ve put together a small video of a naan being made on my home stove. Be sure to try this yourself and let me know how it goes!
- 900g plain white flour
- 50g fresh yeast
- 2 Tablespoons sugar
- Scant 1 Tablespoon salt
- 2 Tablespoons baking powder
- 300ml milk
- 300ml plain greek yogurt
- 3 eggs
- 3 Tablespoons melted butter or ghee
- Heat the milk in a jug in the microwave or on the hop until it is hand hot.
- Crumble in the fresh yeast, sugar and salt and whisk it all together.
- Covered with a cloth in a warm place for about 20 minutes.
- Now sift the flour into a large bowl.
- Add the baking powder.
- Lightly beat the eggs and yogurt and add to the flour.
- When the yeast/milk mixture has bubbled up, pour it into the bowl and mix everything to combine.
- Knead the dough for about ten minutes until you have a soft – slightly sticky dough ball.
- Place the naan dough back in the bowl and allow to rise for at least one hour and up to 24 hours. The longer the better.
- TO FINISH
- Take a chunk of dough off the dough ball that is about the size of a tennis ball.
- Using your hands or a rolling pin, roll the ball out into a flat circular disc that is nice and thin. (see video)
- Now heat a dry frying pan over high heat and place the disc in it.
- The naan disc will begin to cook on the underside and then bubble on the top.
- Check the bottom regularly to ensure in doesn’t burn. If it begins to get too dark, turn the naan over to get a bit of colour on the top.
- Each naan should take you know more than 3 minutes. Keep the naans in a warm place while you cook the remaining dough.
- That’s it. Simple and delicious every time.
If you like this naan recipe, be sure to leave a comment and please let your friends know about The Curry Guy!