Naan is an Indian flat bread, traditionally baked on the sides of a clay tandoor oven. The familiar teardrop shape develops when the bread stretches as it hangs inside the oven. This simple recipe produces fabulous naan under the grill – beautifully light and soft. Best of all, they are quick and fun to make.
B1, B2, B6, E, calcium
For coriander naan, add 4 tbsp chopped fresh coriander and 2 tbsp finely chopped spring onions with the yogurt. * For garlic naan, add 1 finely chopped garlic clove with the yogurt. * To make stuffed naan, heat 1 tbsp sunflower oil in a small saucepan and add the seeds from 2 green cardamom pods, 2 coarsely grated carrots and 2 finely chopped spring onions. Sprinkle 2 tbsp raisins on top and cover the pan. Cook over a low heat for 5 minutes, stirring occasionally. Set aside to cool. Divide this mixture into quarters. Roll out a portion of naan dough into an 18 cm (7 in) round. Place a portion of the carrot mixture on one side of the dough round and fold the other side over to make a half-moon shape. Gently press and roll out the filled dough into an oval shape, keeping the surface floured and turning the dough over once. Repeat with the remaining dough and filling. Grill the naan as in the main recipe.
The addition of yogurt increases the calcium content of the bread and adds useful amounts of phosphorus and vitamins B2 and B12. Calcium from dairy products such as yogurt is much more readily absorbed than calcium from other foods.
Used different ingredients. I added chopped garlic and fresh coriander and some chilli, very tasty! Super easy recipe too! - 06 Sep 2010
Took shortcuts. I didn't use a rolling pin to roll it out. I divided into four and made into patties in my hand which I then beat backwards and forwards and pulled out to the required size. - 03 Jan 2009
Made it healthier. i used 0% fat Greek yoghurt and wholemeal flour they taste great - 21 Sep 2010