Peshwari Nanns, makes about six.
Posted: 31 Jan 2015, 23:25Ton's mention of naans had me drooling for my favourites
Dough mix.
Sachet of dried yeast
1 tsp sugar
150ml warm milk
300g white bread flour, plus extra to dust
1 tsp salt
5 Tbsp natural yoghurt
2 Tbsp melted butter
Filling per naan.
1 tsp brown sugar
1 Dsp desiccated coconut
1 Dsp sultans or raisins
1 Dsp flaked almonds (optional)
A little vegetable oil
Put the yeast, sugar and two tablespoons of warm milk in a bowl and stir. Leave until it begins to froth.
Put the flour and salt into a large mixing bowl and whisk to combine. Make a well in the middle of the flour and pour in the yoghurt and the yeast mixture plus 3/4 of the melted butter. Mix, then gradually stir in the milk to make a soft dough that is just firm enough, but not dry. On a lightly floured surface knead the dough for about five minutes until smooth and stretchy. Put in a large, lightly oiled bowl, cover and leave until doubled in size - an hour or more
Knock back the dough and divide into six balls. Roll out a ball to a roughly circular shape. It should not be too thin and maybe 15 inches in diameter. Sprinkle the fillings randomly on one half then fold the unsprinkled part over. Give this a light roll and make sure the edges are sealed, then press down on it with your hands and fingers to make a knobbly flat bread. Push and pull this into the traditional tear shape of a naan and make sure the edges are well sealed. Set aside and cover. Repeat with the remaining dough balls.
When you have done four naans heat a heavy non-stick frying pan over a very high heat for five minutes and put the oven on low. Make sure the melted butter has not set
Take naan 1 and put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining. Do the same with the remaining naans.
Brush the top with melted butter, wrap loosely in tin foil (enough to hold all the naans) and put in the oven to keep warm while you make the other breads. Serve hot with your curry.
Dough mix.
Sachet of dried yeast
1 tsp sugar
150ml warm milk
300g white bread flour, plus extra to dust
1 tsp salt
5 Tbsp natural yoghurt
2 Tbsp melted butter
Filling per naan.
1 tsp brown sugar
1 Dsp desiccated coconut
1 Dsp sultans or raisins
1 Dsp flaked almonds (optional)
A little vegetable oil
Put the yeast, sugar and two tablespoons of warm milk in a bowl and stir. Leave until it begins to froth.
Put the flour and salt into a large mixing bowl and whisk to combine. Make a well in the middle of the flour and pour in the yoghurt and the yeast mixture plus 3/4 of the melted butter. Mix, then gradually stir in the milk to make a soft dough that is just firm enough, but not dry. On a lightly floured surface knead the dough for about five minutes until smooth and stretchy. Put in a large, lightly oiled bowl, cover and leave until doubled in size - an hour or more
Knock back the dough and divide into six balls. Roll out a ball to a roughly circular shape. It should not be too thin and maybe 15 inches in diameter. Sprinkle the fillings randomly on one half then fold the unsprinkled part over. Give this a light roll and make sure the edges are sealed, then press down on it with your hands and fingers to make a knobbly flat bread. Push and pull this into the traditional tear shape of a naan and make sure the edges are well sealed. Set aside and cover. Repeat with the remaining dough balls.
When you have done four naans heat a heavy non-stick frying pan over a very high heat for five minutes and put the oven on low. Make sure the melted butter has not set
Take naan 1 and put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining. Do the same with the remaining naans.
Brush the top with melted butter, wrap loosely in tin foil (enough to hold all the naans) and put in the oven to keep warm while you make the other breads. Serve hot with your curry.
