Everyone needs a foolproof naan recipe, and this can be yours. It makes soft, slighty chewy, highly addictive Indian flatbreads.
- 1 sachet dry instant yeast
- 2 tbsp sugar
- ¾ cup warm water
- 3 cups plain white flour
- 1 tbsp salt
- ¼ cup plain yoghurt
- 2 tbsp vegetable oil
- 2 tbsp butter, melted
- 1 tbsp garlic paste (optional)
- 1 tbsp fresh coriander, finely chopped (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 3 hours
1. Mix yeast with a couple of tablespoons of warm water and sugar then add to the flour, along with salt, yoghurt and remaining warm water
2. Knead the dough and leave to prove for 3 hours until it has doubled in size.
3. Punch down the dough and divide into 8 to 10 portions.
4. Create small balls of dough and roll flat with a rolling pin on a lightly floured surface into pancake sized shapes, around 20 cm wide.
5. Dab with water and cook in a frying pan until golden on both sides. If you have a gas cooktop, you can finish off your naan directly on the flame for a more authentic taste.
6. If you would prefer to cook your naan in the oven. Preheat the oven to 220°C. Preheat a large greased baking tray for 15 minutes. Spray oil on your dough place on the oven tray and bake for 5 minutes or until puffed or light golden.
7. Garnish your naan with your preferred combination of butter, garlic and coriander.
This recipe is from Flavour Swap - one of the short films as part of the SBS Short Film Festival. Stream episodes via SBS On Demand.