20mins PLUS 1hr for proving
Wraps, side dish or breakfast
- 220g strong flour
- 50-100ml warm water
- 3tsp dried yeast
- 1/2 tsp ground coriander
- 3tsp melted ghee
- 1 tsp sugar
- 2tsp natural yoghurt
- 3/4 tsp salt
- 1tsp vegetable oil
- 50g melted butter (for garlic butter)
- 3cloves garlic-crushed (for garlic butter)
- 2tsp chopped parsley (for garlic butter)
- 1/2 lemon juice (for garlic butter)
Step by Step Instructions
Dilute the dried yeast in 50ml warm water and leave to rehydrate and activate for 5mins.
To speed up the process a mixer with dough hook can be used otherwise by hand is quick enough. I make this quantity by hand in 5-10mins.
Start by pouring the flour and salt into a large mixing bowl. Add sugar, and coriander, mix through.
Make a well in the centre of the flour and pour in the yeast mixture as well as 30ml water into the well.
Start by mixing from the centre incorporating the flour as you mix with a wooden spoon.
Once the mixture begins to clump together, use floured hands to incorporate all the flour.
Pour the bread mixture onto a clean and lightly floured bench. Now it’s time for kneading.
The mixture should be lightly sticky at this stage, add more water if it’s too dry.
To knead the dough, press the mixture and push away before bringing back together. Press, push away, and pull back to you. Do this repeatedly until the dough is soft, smooth and springs back when pressed.
Review my video (on roti bread) to better understand this process of kneading, mixing, and how to better understand the consistency of the dough.
Move the dough into a lightly oiled bowl which is at least twice the size of the mixture. Cover with oiled glad wrap and leave to ferment (in a warm area) until doubled in size. This should take about an hour.
Once proved, remove the glad wrap and press the air out of the mixture with wet hands.
Preheat an oven to 190°.
Divide the mixture into 6-8 even sized pieces. Roll each piece into a ball.
Using a little flour and a rolling pin, roll into circles 1/2cm in thickness. Cover them with a dry cloth momentarily.
Place an greased oven tray into the oven to heat for 2mins while you quickly make the garlic butter.
Melt the butter and then add garlic, parsley and lemon. Reserve for later.
After 2mins of warming, remove the tray and place pieces of dough over the tray spaced apart and not on top of each other. Cook in two batches if they won’t fit.
Place into the warm oven and cook for 5-7mins until the breads puff up and are lightly golden brown. Remove and brush with garlic butter. Cover with paper towel while you bake the second batch.
Repeat the process for the second batch.
Naan bread is best cooked just prior to eating but this recipe is soft enough it can be cooked and reheated in an oven (on a tray) covered with tin foil.
This makes for a perfect curried wrap, bread to eat with a curry, or other sandwich fillings.
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