If like me you love to make your own bread but don’t always have the time, then this easy naan bread is for you. The last post I shared with you was for my easy vegetarian Goan curry and these naan bread’s make the perfect accompaniment.
No yeast needed, only a small amount of kneading and resting time required and they only take 1 to 2 minutes to cook!
I made mine with a combination of different toppings. I left a few plain, I brushed crushed garlic over another couple and I pressed poppyseed into the last one. But you can use any toppings you please. Sesame seeds, make a great topping, fresh coriander is lovely and fragrant as is rosemary, basil and mint.
But these easy naan bread’s are just as nice plain.
These do puff up nicely under the hot grill and they have lovely crispy edges and soft centres. Because these are so quick and easy to make they are a little more like pitta bread than a traditional naan bread. This is because they are made with no yeast, but they are still delicious.
Perfect when served with a homemade curry. But you don’t need to solely reserve them for curry, they make a great addition to soup as well. As I mentioned they are very like pitta bread so there is no reason they couldn’t be split open and filled with something delicious.
Whatever you decide to do with them, please give them a go. Easy, simple and quick to make. This is a great recipe for the first step in bread making, especially if you are a little uncomfortable working with yeast.
Easy Naan Bread
- 250 grams Plain flour (All Purpose, (2 cups))
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Baking powder
- 120 millilitres milk ((1/2 cup))
- 2 tablespoons vegetable oil + extra for greasing
- 1 tablespoon butter - melted
- On hand toppings of choice
- Sift the flour, sugar, salt and baking powder into a medium-sized bowl.
- In a jug whisk the milk and oil together and pour it into the flour mix.
- Slowly mix it all together then knead for 8 to 10 minutes. Adding an extra sprinkling of flour if the dough is too sticky.
- Leave the dough to relax for 10 - 15 minutes in a warm place.
- Divide the dough into 5 equal sized balls.
- Preheat your grill to medium and place a lightly oiled baking sheet under it so it heats up as well.
- Roll the dough balls into shape, traditionally they should be teardrop shape but it doesn't matter what shape they are. As long as they are thin, no more than a few millimetres thick.
- Sprinkle over any topping you may be using and lightly press them into the dough.
- Place them on the heated baking sheet, one at a time or all together depending on the size of your grill and bake them under the heat. Turning them over after 1 to 2 minutes, once golden, to toast the other side for a few seconds.
- Take them out from under the grill and brush them with a little, melted butter and eat immediately.
- These do keep for 24 hours if kept in an airtight tin. But reheat in the oven for a few minutes before consuming.