Naan Bread

This recipe uses some bread dough from a previous day, usually the day before but it can be dough from a couple of days before. Naan is the bread you have with Indian meals, and in the shops it comes in many flavours, plain and garlic and coriander being two that come to mind right now.

175g of previous day's dough
175ml plain yogurt, room temperature
1tsp salt
7g fresh yeast
225g bread flour

Step 1
Mix the dough, yogurt, salt and yeast in a bowl with a wooden spoon to get a smooth mixture, then add the flour 1 tablespoonful at a time, mixing well after each spoonful. Once all the flour is added, turn out onto a lightly floured surface and knead for about 10 minutes. Return the dough to a bowl and cover with lightly oiled cling film, leave to rise in a warm place for 3 hours, or until trebled in size.

Step 2
Turn out the dough onto a lightly floured surface and knock back lightly. Divide up into equal pieces and form into balls and leave to rest while pre-heating the oven to 230°C.

Step 3
Roll out each ball into a Naan shape, an oval, around 5mm thick.. Transfer the naan to a baking tray with a sheet as soon as rolling is complete and bake them without turning for approximately 5 minutes.




Naan are easy to add extr flavours to. Garlic and coriander is a classic, but I've made them using a bit of taragon, lime zest, dessicated coconut and garlic.Very tasty, especially with home-made curry.