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This soft and chewy naan bread is a just right accompaniment to any Indian curry, my much-loved being the Korma, i totally love how the bread puffs up and bubbles at certain spots. It looks delicate but copes to be soft, chewy and fluffy even when dished in the most creamiest of curries.
This naan is so scrumptious, the contemplation of baking it always cowed me, but yummy things are not always intricate. The bread is in the oven just for 5 minutes and for less than 3 minutes in the grill. When the bread comes out fresh and warm there is something so satisfying about baking these naan breads!
Ingredients,
280 gms strong white flour, plus extra for dusting,
1 tsp salt,
1 tbsp ground coriander,
1 garlic clove, very finely chopped,
1 tsp easy-blend dried yeast,
2 tsp clear honey,
50 ml lukewarm water,
4 tbsp natural yogurt,
1 tbsp vegetable oil, plus extra for brushing,
1 tsp black onion seeds,
1 tbsp chopped fresh coriander
Sift the flour, salt and ground coriander together into a bowl and stir in the garlic and yeast. Make a well in the centre and pour in the honey, water, yogurt and oil. Stir well with a wooden spoon until the dough begins to come together, then knew with your hands until it leaves the side of the bowl. Turn out onto a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
Brush a bowl with oil. Shape the dough into a ball, put in the bowl, and cover it with a damp tea towel. Leave it to rise in a warm place for 2 hours, until the dough has doubled in volume.
Put the baking tray in the oven and preheat to 240C/475F/Gas Mark 9. Preheat the grill, turn out the dough onto a lightly floured surface and knock back with your fist to get rid of the air bubbles during the rising process. Divide the dough into three pieces, shape each piece into a ball and cover two of them with oiled Clingfilm.
Roll out the uncovered piece of dough into a teardrop shape about 3/8 inch think. If the dough has become too soft use a little bit of flour to roll it out. Place the rolled out naan on the preheated baking tray and sprinkle with the onion seeds and chopped coriander. Bake in the preheated oven for 5 minutes, until puffed up. Transfer the naan bread to the grill pan, brush with oil and grill for 2-3 minutes. Repeat the same process for the other two naans.
2 Expresso yourself!:
Aha!...what should I say..its fluffy, crispy and just the way it needs to be!..amazing! can't wait to taste the naan.
naan...i like it...with...cholle too..!!!
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