Indian Naan Bread: Add Toppings or Serve Plain
I usually buy naan, but I made it this time to go with a curry.
When I ate the freshly baked naan that was topped with aromatic cumin seeds and coriander, I was amazed at how easy, delicious and economical it was. It made me think I should make it every time instead of buying it.
The dry yeast is active if it foams after adding the lukewarm water.
If using fresh coriander leaves, you can knead it into the dougn in steps 4-5; it's delicious and I recommend it.
Please adjust the amount of liquid if needed depending on the environment, temperature and so on. For 3 naan. Recipe by Plabar
Indian Naan Bread: Add Toppings or Serve Plain
I usually buy naan, but I made it this time to go with a curry.
When I ate the freshly baked naan that was topped with aromatic cumin seeds and coriander, I was amazed at how easy, delicious and economical it was. It made me think I should make it every time instead of buying it.
The dry yeast is active if it foams after adding the lukewarm water.
If using fresh coriander leaves, you can knead it into the dougn in steps 4-5; it's delicious and I recommend it.
Please adjust the amount of liquid if needed depending on the environment, temperature and so on. For 3 naan. Recipe by Plabar
Cooking Instructions
- 1
Mix the dry yeast into water which is a bit hotter than body temperature. Add the sugar, mix over a pan of hot water to dissolve, and leave in a warm place.
- 2
In the meantime, mix the bread flour, salt and baking powder together. You don't have to sift them, but you can if you want to.
- 3
Add the yogurt and oil to the flours and mix lightly. Check if the water with the dry yeast is foamy.
- 4
Add the dry yeast liquid to the bowl and knead until the dough is smooth and no longer sticks to your hands. This takes a bit less than 10 minutes.
- 5
Form the dough into a ball. Oil your hands and rub the oil on the surface of the dough. Leave to rise for 30 minutes to an hour in a warm place.
- 6
While the dough is rising, you can make the curry, chop up the coriander leaves to top the naan and so on. Melt the butter, too.
- 7
When the dough is puffy and risen, divide it into 3 pieces. Flour a work surface. Roll out each piece of dough with a rolling pin.
- 8
Roll out the dough with a rolling pin, If the dough is too thin it will be tough, so make it about 1 cm or so thick. To make a plain naan, go on to Step 11.
- 9
Spread the melted butter over the surface of the dough with a spoon. Decide on your toppings. I recommend cumin seeds and fresh coriander leaves.
- 10
Add your chosen toppings/spices (I used coriander leaves this time) evenly over the surface. Press them in lightly.
- 11
Bake in a preheated toaster oven at 220°C for 3-4 minutes. Keep an eye on the toaster oven as you roll out the next piece of dough.
- 12
Done. Repeat steps 8 to 11 for all the pieces of dough. If you use an oven you can bake all 3 pieces at once, and it will be more naan-like.
- 13
The naan will puff up. You can also cook them in a non-stick frying pan.
- 14
For a plain naan, bake without adding melted butter. When the plain naan are baked, spread a little butter on them.
- 15
Naan with cumin seeds smells fantastic.
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