Skip to main content
logo
Food Advertising by

Naan Bread


I never fail to order garlic Naan and Puri whenever I dine in Northern Indian restaurants.  My first attempt at making Naan was edible except that the butter, oil and yoghurt in it made it very heavy and I had to drag my feet to get up and do the dishes after eating two, 4 inch round pieces.  Not to be outdone, I tried again and this time without the butter and it wasn't a disappointment after all.  Served this Naan bread with 'instant' Curry Kapitan ........ yummy!










This Naan bread is not heavy, but then after enjoying it and rounding it up with a hot cup of tea, you can feel that you're getting 'heavy'!

Ingredients  (Makes 6 pieces of Naan bread)
  • 8 oz plain flour
  • 2.1/2  tbsp low fat yoghurt
  • 2  Tbsp canola oil + a bit extra for coating the dough
  • 1/2 level  tsp salt
  • 2  Tbsp chopped garlic- optional
  • 90 ml lukewarm water
  • 1  level tsp sugar
  • 1  level tsp dried yeast
Preparation
  1. Mix yeast with the lukewarm water, sugar, set aside for about 5 to 10 mins. for it to become frothy.
  2. Sift flour, salt into a mixing  bowl, mix well.
  3. Mix in the oil and yoghurt and the yeast mixture.
  4. Mix the dough into a ball and knead for about 10 mins.
  5. Coat the dough with a few drops of oil and and cover with a damp cloth, set aside in a warm place, and let it rise till double in bulk, about 1 hr. to 1 hr. 30 mins. or more, depending on the climate.  Dough should be springy when it's ready for shaping.
  6. Knock out some air from the dough and place the dough onto a floured surface.
  7. Meanwhile, preheat the oven to its highest temperature and place a baking sheet on the centre rack to heat it up, about 20 mins..
  8. Divide dough into 6 equal pieces, pat with some flour to form a ball.  You can add in the chopped garlic if you wish.  Roll out into an oval shape or an oblong, not too thin, about 1/4 inch thick.
  9. Brush some olive oil onto the hot baking sheet, arrange the Naan pieces and bake for about 7 mins, or till they puff up and lightly browned.  If the colour is too light, you can put it under the grill for a few seconds but do monitor.
  10. Serve hot with your favourite curry.

Comments

  1. I have never try making one..me too loves naan bread. Yours looks good too :) and with those curry kapitan...gosh I would to have them for my breakfast :)

    ReplyDelete
  2. These naan look really good, I like to eat it with curry too, with a cup of teh tarik.

    ReplyDelete
  3. Beautiful home made naan. Love the colour and texture. I'm sure it tastes fabulous....just sooooo gooood with curry. I think I will just go to sleep after that....haha

    ReplyDelete
  4. Yummy! I love all kinds of flatbread!

    ReplyDelete
  5. Curry and naan is the best! But yeah, do feel quite heavy after.

    ReplyDelete
  6. the naan looks gd, yummy to go with curry

    ReplyDelete
  7. Thanks, Elin

    Jeannie
    After the teh tarik, difficult to walk!

    MaryMoh
    Huh, I think so too, lazy to move!

    Angie
    Flat bread can be so versatile!

    penny
    Totally agree with you, feel bloated! Ha, Ha!

    Thanks, Jess!

    ReplyDelete
  8. I love having naan with curry sauce! Yours look great. Bet your hubby loving this as well. Hope you're enjoying your day. Doing what? Gardening!
    Kristy

    ReplyDelete
  9. ya, Naan is very feeling, I love garlic Naan in one of the Mamak restaurant here, this remind me I have eat there soon.

    ReplyDelete
  10. oo love garlic naan! Yours looks very good!

    ReplyDelete
  11. I love naan bread. Great job with yours. Lovely recipe and instruction.

    ReplyDelete
  12. Kristy
    Yes, he likes it too. Not much time for gardening ever since I started blogging!

    Sonia
    Oh Yes, it's filling!

    pigpigscorner
    Thanks for compliment!

    Lazaro Cooks
    Thanks for visiting!

    ReplyDelete
  13. My hubby loves Naan Bread with Indian Curries while I prefer saffron basmati rice :)

    ReplyDelete
  14. Tigerfish
    Saffron Basmati rice is not so filling and heavey as naan.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add