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250g flour
10g sugar
a dash of salt
5g baking powder
120ml milk
30ml vegetable oil
poppy seed or sesame seed
15g soft butter
Naan bread (flat bread the Brits call it) is nice to dip in the sauce of your curry. It is an indispensable part of the meal in India. Homemade is extra tasty, but you have to eat it straight from the oven!
How to make naan bread
Sift the flour with the sugar, salt and baking powder in a bowl.
Measure 120 ml milk and 20 ml oil.
Stir the milk and oil until combined.
Make a well in the flour and pour in the milk/oil mixture.
Work from the inside out and knead all liquid into the flour.
Keep kneading for app. 10 minutes, if the dough is sticky add a little flour.
Brush the bowl with oil, put in the dough and cover it with a humid tea towel.
Let the dough rise in a warm place for 15 minutes.
Do not expect the dough to rise much, it has no yeast.
Divide the dough in 2 pieces and roll them to 0.5 cm thick.
Sprinkle the seeds over the bread and press them gently in.
Naan bread traditionally has the shape of a teardrop but it can be an oval or a circle too. Preheat the grill to medium and place the baking tray underneath.
Place the Naan app. 2 minutes on the baking tray under the grill or until light brown.
Let the Naan cool a little then brush some melted butter on.
Serve the Naan while they are still warm with a curry and raita.
Enjoy your meal!