Breadcrumbs | Mushroom Fried Rice | Pumpkin Curry | Mint Lassi | Jerk Cauliflower | Red Lentil and Pumpkin Dahl | Red Curry Paste | Fake Beef Chilli | Naan Bread |
Naan Bread
My recipe for this classic bread. Use this to mop up those sauce remains.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 60 Minutes
| Ingredients |
| 1 tsp Active Yeast |
| 1 tsp Sugar |
| 200 g Plain Flour |
| ¼ tsp Salt |
| ½ tsp Baking Powder |
| 1 tbsp Vegetable Oil |
| 2 tbsp Natural Yogurt |
| 2 tbsp Semi-skinned Milk |
| Method |
| Preheat the oven to 140C/275F/Gas 1. |
| In a small bowl mix the yeast with one tablespoon of warm water. |
| Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth. |
| Meanwhile mix together the flour, onion seeds, salt and baking powder. |
| Stir in the oil, yoghurt and milk then stir in the activated yeast mixture. |
| Now knead until you have soft and pliable dough. |
| Place the dough in a mixing bowl and cover it with cling film. |
| Leave it in a warm place to rise for 10-15 minutes. |
| Divide the dough into four balls and place on a floured surface or board. |
| Roll each into a long oval shape about 0.5cm thick. |
| Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes. |
| They are ready when they have puffed up a little. |
| They should be soft and crumbly not chewy. |
| Serve fresh from the oven. |