Naan -- (from Madhur Jaffrey’s cookbook)

¼ pt (150 ml) hand-hot milk (~75 seconds)
2 tsp castor sugar
2 tsp dried active yeast
1 lb (450 g) = 3¼ c plain flour
½ tsp salt
1 tsp baking powder
2 tbsp vegetable oil plus a little extra
5 fl oz (150 ml) plain yogurt, lightly beaten
1 large egg, lightly beaten

Put the milk in a bowl. Add 1 tsp of the sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil, yogurt and egg. Mix and form a ball of dough.

Empty the ball of dough on to a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about ¼ tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Preheat your grill.

Punch down the dough and knead it again. Divide it into 6 equal balls. Keep five of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 10 inches in length and about 5 inches at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 3-4 inches away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans in this way and serve hot.

Back to the Table of Contents