If there’s one thing that will make you fall in love with Indian food, it’s naan. This flatbread is the perfect partner to any curry & is also great with a simple peanut dipping sauce as a starter!
Level of Difficulty:
Dough proving function
500 g wheat flour (type 550 preferable)
1 tsp baking soda (cream of tartar, if available)
½ tsp salt
2 tbsp sugar
125 ml milk
1 small egg
2 tbsp sunflower oil
150 g unskimmed yogurt
21 g fresh yeast, in crumbs
Flour for the worktop
60 g butter for the icing, melted
Mix all ingredients for five minutes with a mixer (preferably using a dough hook) until the dough is smooth. Place the dough in the oven at level 1, dough proving function for 40 minutes. Take out and allow to cool.
Sprinkle flour on your worktop and form 10 balls of approximately 85 g each. Roll out with a rolling pin to 15cm diameter.
Heat a non-stick saucepan on the cook top to level 7. Place first Naan in the saucepan and reduce heat to level 5. Fry each side for 2-3 minutes until golden brown. Take out and immediately spread liquid butter on it.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.