Indian Naan Bread Recipe

This naan bread recipe makes the perfect accompaniment to any Indian dish and I particularly like it with Tandoori Chicken but you can just use it to dip in some Raita.

Ingredients:-

• 350 grams or 3 cups plain flour
• 50g or 2oz butter
• 1 teaspoon dried yeast
• 2 teaspoons sugar
• 1 level teaspoon salt
• 75ml or 5 tablespoons yoghurt (at room temperature)
• 125ml or 1 cup warm milk

Method:-

Mix the butter into the flour with your finger tips, add the sugar, salt and dried yeast and pour in the warm milk. Kneed well and then gently add the yoghurt, continue to kneed until the dough has formed well. You’ll know when you’ve reached this stage because the bowl will be clean. If the consistency is too wet then add a little flour and if too dry, add a small amount of milk.

Cover the bowl with strech wrap and put the dough aside in a warmish environment for 2-3 hours. After it has risen, knock it back by kneeding again for 2-3 minutes and then leave until ready to use.

Get your kamado up to about 250°C and when ready, divide into six portions and roll out, stretching as appropriate to make the traditional Indian triangular shape of a naan.

Cook for 10 minutes at 250°C and you’ll have the perfect home made bread to accompany your curry or kebab.

Related Pages:-

Tandoori Chicken
Chicken Tikka
Cucumber Raita
Spicy Indian Marinade

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