Quick and Easy Naan Bread

This recipe is quick and easy, no fussy flour or plain yogurt. The ingredients are readily available at any supermarket. We used our Kenwood mixer with dough hook and kneaded on the minimum setting for 3-4 minutes (until the dough had formed a ball and was cleaning itself off the bowl)

Ingredients

• 250g Plain flour
• 2 tsp Sugar
• ½ tsp Salt
• ½ tsp Baking powder
• 110-130ml Milk
• 2 tbsp Vegetable oil, plus extra for greasing
• Topping Choices
• Nigella seeds, sesame seeds, or chopped garlic and fresh coriander (for the topping)
• 1 tbsp butter, melted, to serve

Method

For the dough, tip the flour, sugar, salt and baking powder into a bowl. In a measuring jug mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky or a little extra milk if the dough is too dry (start with the minimum amount of milk needed 110ml).

Place the dough into an lightly oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Preheat the grill to high and place a heavy baking sheet on the upper shelf of the grill to heat.

Form the dough into five balls. Roll the dough balls out quite thinly, ideally in a teardrop shape for that authentic naan look, but a more rustic oval doesn’t look too bad either.

Sprinkle over your chosen topping and press into the surface of the dough using the rolling pin. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned and puffed up.

Brush with melted butter and serve hot.

Our easy cook Naan breads make a great accompaniment to our classic Chicken Korma recipe.