Pretty sure I have posted a Naan bread before but its so good it deserves another go around. (it turns out I haven’t, I’ve just talked about it)
I served this with a simple butter chicken prepared using a mild jar from the supermarket. Sometimes those are a good way to get a tasty meal on the table quickly and easily, yes, I have more than one butter chicken recipe on file but on the odd occasion you want a flavourful meal that doesn’t take 20 different ingredients or much preparation time. That said I always feel the need to make a little something to add to the meal and make it mine.
I particularly like Naan, especially with lots of garlic (don’t visit me the day after a curry) it is easy to make but does need some preparation time so best to think of it earlier in the day.
Indian Naan Bread
2 cups plain flour
¾ cup water, warm
2 tablespoons oil
2½ tablespoons Greek or natural yoghurt
1 teaspoon salt
1 teaspoon yeast
1 teaspoon sugar
Pinch baking powder
Mix yeast with water in a bowl and set aside.
Sift flour and add salt, sugar and baking powder and mix together.
Add yoghurt and mix together, then add water with yeast and mix.
Form into a dough, by kneading on a floured surface.
Place dough back into bowl and proof in a warm place, covered with a cloth, for 4 hours or until dough rises well.
Preheat oven to 230-240°C. Place 4 greased trays in oven to heat as well.
Divide dough into 4 equal parts and roll into rectangles 6 mm thick.
Carefully lay the dough into the hot pans.
Before placing the dough into the oven wet fingertips with water and pat very lightly on the dough.
Bake until golden spots appear and the dough is cooked.
Spread hot bread with garlic butter or serve plain.