Killer Naan Bread

[cuber]

So i'm not much of a cook, actually i'm terrible but i do enjoy trying my hand at baking and things like that. Here's a really good recipe for naan bread which goes ace with Indian food or curry. Enjoy!

 

Naan Bread Recipe                                                                                                                                  

½ x 7g dried yeast sachet

1 teaspoon runny honey

45g ghee or unsalted butter

250g strong white bread flour

Sea salt

3 heaped tablespoons low fat natural yoghurt

1 tablespoon nigella seeds

 

Makes 4 – 6 medium sized naan’s

40 minutes

 

Method

In a bowl, mix the yeast, honey and 125ml of lukewarm water, then set aside for 3 to 5 minutes or until starting to bubble.

Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.

Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.

Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.

Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.

[Snoopy]

6 hours ago, cuber said:

So i'm not much of a cook, actually i'm terrible but i do enjoy trying my hand at baking and things like that. Here's a really good recipe for naan bread which goes ace with Indian food or curry. Enjoy!

 

Naan Bread Recipe                                                                                                                                  

½ x 7g dried yeast sachet

1 teaspoon runny honey

45g ghee or unsalted butter

250g strong white bread flour

Sea salt

3 heaped tablespoons low fat natural yoghurt

1 tablespoon nigella seeds

 

Makes 4 – 6 medium sized naan’s

40 minutes

 

Method

In a bowl, mix the yeast, honey and 125ml of lukewarm water, then set aside for 3 to 5 minutes or until starting to bubble.

Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.

Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.

Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.

Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.

I've got some Indian friends that have had me over for dinner a few times before they moved.  My stomach couldn't handle when they did things TOO spicy, but I used to love their Naan bread!  This looks really good and I'll have to go shopping and give this a try sometime soon!

[legomaracas]

On 4/19/2018 at 1:37 PM, cuber said:

So i'm not much of a cook, actually i'm terrible but i do enjoy trying my hand at baking and things like that. Here's a really good recipe for naan bread which goes ace with Indian food or curry. Enjoy!

 

Naan Bread Recipe                                                                                                                                  

½ x 7g dried yeast sachet

1 teaspoon runny honey

45g ghee or unsalted butter

250g strong white bread flour

Sea salt

3 heaped tablespoons low fat natural yoghurt

1 tablespoon nigella seeds

 

Makes 4 – 6 medium sized naan’s

40 minutes

 

Method

In a bowl, mix the yeast, honey and 125ml of lukewarm water, then set aside for 3 to 5 minutes or until starting to bubble.

Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.

Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.

Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.

Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.

How do you get the dough to not stick to your hands? Every time I try kneading flour it always sticks to my hands and It just ruins the kneading process. I hate kneading because of that. 

[ThomasTheTGV]

Sounds tasty indeed!

[Snoopy]

21 minutes ago, legomaracas said:

How do you get the dough to not stick to your hands? Every time I try kneading flour it always sticks to my hands and It just ruins the kneading process. I hate kneading because of that. 

I usually just lightly coat my hands and the surface of what I am working on with flour... but it's an art - too much and it won't stick to your hands but will make the dough heavier.  Too little and it will stick to your hands and the surface and you will need to work the dough more and it becomes denser.  I am absolutely open to other tips though!

[cuber]

5 hours ago, legomaracas said:

How do you get the dough to not stick to your hands? Every time I try kneading flour it always sticks to my hands and It just ruins the kneading process. I hate kneading because of that. 

The secret to a good dough is wetter is better. This inevitably means that the dough will always stick to your fingers at the start but you just have to keep at it. After around 5 - 10 minutes it should become more workable. I have a bit of an unconventional method which ensures minimal contact with your hands when working with a wet dough. I’ll post some pictures of the dough which I’m mixing tomorrow for pizza bases.

[legomaracas]

35 minutes ago, cuber said:

The secret to a good dough is wetter is better. This inevitably means that the dough will always stick to your fingers at the start but you just have to keep at it. After around 5 - 10 minutes it should become more workable. I have a bit of an unconventional method which ensures minimal contact with your hands when working with a wet dough. I’ll post some pictures of the dough which I’m mixing tomorrow for pizza bases.

Sounds good...looking forward to it. 

[cuber]

On 4/21/2018 at 7:04 AM, legomaracas said:

Sounds good...looking forward to it. 

So here goes. Bear Bull with me for a bit as there's a lot of photos....

The images are in order and you'll see that the mix starts out quite wet and gooey when it's being mixed initially in the bowl and even at the time when it's turned out onto the board. You can see that when i spread / knead (basically just using the heel of my hand) the dough mix across the board that it's quite sticky leaving a lot of the mix on my hand. This is why i use the cutter to fold the dough back on itself and at the same time scraping it off the board and back into itself. I hardly put any dry flour on the board before i start, just a light sprinkle and rub it in. I never add extra flour when mixing as this can ruin the dough. Remember, wetter is better. It's actually called hydration. It does mean that the dough is harder to work with but this is where the cutter comes in handy. There's less actual handling of the dough involved and nothing gets left stuck to the board. The last images show the board and my hands remaining relatively dough-free and this is before i've cleansed any remaining dough mix off. Just keep working the dough and eventually you'll get it smooth and springy. It will remain a little sticky on the board but just use the cutter and your fingers to roll it around before placing it into the bowl for rising. Photos run top to bottom, left to right.

                                

 

 

 

 

 

[legomaracas]

@cuber

thank you cuber! I am going to try this on the weekend...will let you know how it turns out. 

[legomaracas]

@cuber I never would have thought to use the cutter. That is genius. ?

[cuber]

1 minute ago, legomaracas said:

@cuber I never would have thought to use the cutter. That is genius. ?

Yeah, i watched a few YT videos where the host kept adding flour to prevent the dough from sticking to their hands which basically ruins the dough. I though that there must be better way and it just came to me - 'Try and avoid handling the dough as much as possible'. At least until it becomes manageable. The dough which i made there was for pizza bases. We had the pizza yesterday and it was awesome.