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

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Lemon Coconut Cupcakes ~ 柠檬椰子蛋糕

Delight your afternoon with these tropical flavoured tasty cupcakes....... Lemon Coconut Cupcakes.  The cake is moist, topped with a spread of tart lemon curd and rounded up with a sprinkling of shredded coconut.  They are yummy too without the 'add-ons'! 


Lemon Coconut Cupcakes ~  柠檬椰子蛋糕
Ingredients

200 gm butter150 gm caster sugar4 eggs200 gm self-raising flour (sifted)25 gm dessicated coconutJuice and zest from 1 large lemonLemon curdShredded coconutMethod Cream butter, zest and sugar till light and creamy.  Add in the eggs one at a time.  Mix well.Fold in the sifted flour with the juice.Add in the dessicated coconut, mix till well incorporated.Use an ice cream scoop to divide the batter into paper lined muffin pan.  Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.Remove from oven and let cool in pan for about 10 mins. before removing and letting them cool on a wire rack.Once cooled, spread lemon cur…