Regular readers will possibly have spotted that as well as having a love of bread I also have a little bit of a thing for Indian food in general and curry in particular. For me no Indian meal is truly complete without some bread to go with it; be it a chapati or a puri or naan.
As with most things I have over the years given up completely on finding any shop bought Naan bread that tastes even remotely like food and have just started making my own, not only do these Naan taste better than the shop bought variety they are healthier as well.
If you just want to have a plain naan then you can omit the topping before you bake.
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
For the topping
chopped garlic and fresh coriander
1 tbsp butter, melted, to serve
For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, 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.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic.
Scatter your coriander and garlic (or anything else you fancy) over the top of your naan and press into the surface of the dough.
Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.