This recipe makes the best naan I have tasted outside of South Asia. I don't have a tandoor, so I've found that the barbecue is the next best thing.
2057 people made this
1 (7g) sachet dried active baking yeast
225ml (8 fl oz) warm water
4 tablespoons caster sugar
3 tablespoons semi-skimmed milk
1 egg, beaten
1 dessertspoon salt
800g (1 3/4 lb) bread flour
2 cloves garlic, minced (optional)
50g (2 oz) butter, melted
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Method Prep:30min › Cook:7min › Ready in:37min
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat barbecue to high heat.
At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naan has been prepared.