Easy to make with minimum ingredients! So versatile, you can roll these into smaller versions for mini naans and they puff up beautifully to double up as a pita bread to fill with yummie goodies.

I love the excitement once I place, straight-from-the-oven naan breads on the table for everyone to tear at their hearts content. Breaking bread together, right? There is just something about it.

SERVING SUGGESTION

Serve with

  1. Adré’s Daily Dal 
  2. Pumpkin and Black Eye Bean Curry 
  3. Tandoori Chickpeas
WHAT YOU WILL NEED

A large baking sheet

INGREDIENTS
  • 500g white bread flour (more for kneading & dusting)
  • 4 tablespoons yogurt
  • 2 teaspoons dried yeast
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • plus oil for garlic oil to brush your naans
  • 275ml hand hot milk
  • black sesame seeds to sprinkle
METHOD
  1. For the Garlic Oil – mince 2 cloves of garlic with olive oil and a tiny pinch of salt.
  2. Place the flour in a large bowl, make a well in the middle and add the oil, yogurt, yeast, baking powder sugar and salt and mix. Slowly add the warmed milk, little by little, and mix until a dough forms. Have a little flour handy and on a well floured surface knead the dough (which might be sticky) for about 10 min until smooth and bouncy. I used a my electric mixer and then 5 min of kneading.
  3. Preheat oven 220c well ahead of your baking time, at least 20 minutes .
  4. Transfer the dough to a big clean bowl, cover and leave to double in size, on a hot day this will only take about an hour or so.
  5. When the dough has risen, place your baking tray in the oven, we want the tray smoking hot once the dough ‘hits’ the tray.
  6. Separate into 4 pieces, or more pieces depending on how big you are rolling your naans. To shape: Sprinkle your surface with  flour, roll each piece into a ball, flatten between your palms and roll into a triangular shape, around 25x25cm for the giant garlic naan breads (see pic). You can also roll it into smaller naans or roll the size of pita breads. Thickness: about 0.5/1cm.
  7. When the baking tray is hot, sprinkle with flour, lay the naan on the tray, I got two per tray, you will need to bake in batches. Bake for 5min on the top shelf of your oven, the naan should be soft, fluffy and cooked through with no grey doughy spots. Brush with garlic oil and a sprinkle of sesame seeds, keep warm.
  8. Bake the rest of the naan breads as above. Keep warm by creating either a nest with foil or just cover with a clean tea towel. Enjoy!

Print Friendly, PDF & Email

Easy to make with minimum ingredients! So versatile, you can roll these into smaller versions for mini naans and they puff up beautifully to double up as a pita bread to fill with yummie goodies.

I love the excitement once I place, straight-from-the-oven naan breads on the table for everyone to tear at their hearts content. Breaking bread together, right? There is just something about it.

SERVING SUGGESTION

Serve with

  1. Adré’s Daily Dal 
  2. Pumpkin and Black Eye Bean Curry 
  3. Tandoori Chickpeas

WHAT YOU WILL NEED

A large baking sheet

INGREDIENTS

  • 500g white bread flour (more for kneading & dusting)
  • 4 tablespoons yogurt
  • 2 teaspoons dried yeast
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • plus oil for garlic oil to brush your naans
  • 275ml hand hot milk
  • black sesame seeds to sprinkle

METHOD

  1. For the Garlic Oil – mince 2 cloves of garlic with olive oil and a tiny pinch of salt.
  2. Place the flour in a large bowl, make a well in the middle and add the oil, yogurt, yeast, baking powder sugar and salt and mix. Slowly add the warmed milk, little by little, and mix until a dough forms. Have a little flour handy and on a well floured surface knead the dough (which might be sticky) for about 10 min until smooth and bouncy. I used a my electric mixer and then 5 min of kneading.
  3. Preheat oven 220c well ahead of your baking time, at least 20 minutes .
  4. Transfer the dough to a big clean bowl, cover and leave to double in size, on a hot day this will only take about an hour or so.
  5. When the dough has risen, place your baking tray in the oven, we want the tray smoking hot once the dough ‘hits’ the tray.
  6. Separate into 4 pieces, or more pieces depending on how big you are rolling your naans. To shape: Sprinkle your surface with  flour, roll each piece into a ball, flatten between your palms and roll into a triangular shape, around 25x25cm for the giant garlic naan breads (see pic). You can also roll it into smaller naans or roll the size of pita breads. Thickness: about 0.5/1cm.
  7. When the baking tray is hot, sprinkle with flour, lay the naan on the tray, I got two per tray, you will need to bake in batches. Bake for 5min on the top shelf of your oven, the naan should be soft, fluffy and cooked through with no grey doughy spots. Brush with garlic oil and a sprinkle of sesame seeds, keep warm.
  8. Bake the rest of the naan breads as above. Keep warm by creating either a nest with foil or just cover with a clean tea towel. Enjoy!

Print Friendly, PDF & Email