Olive and basil naan bread

Olive and basil naan bread


1 person made this

About this recipe: Makes four large naan bread. Enjoy as part of a delicious Indian feast with curry, rice and and any other favourites.

Makes: 4 naan bread

  • 400g self-raising flour
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 7g dried active yeast
  • 150ml warm milk
  • 20 pitted black olives, sliced
  • 6 to 8 basil leaves, sliced
  • 75g melted butter or ghee

Prep:20min  ›  Cook:8min  ›  Extra time:1hr proofing  ›  Ready in:1hr28min 

  1. Mix the flour, salt, sugar and yeast in a bowl, use a round bladed knife to stir in the milk and mix to form sticky dough. Lightly knead on a floured surface for 5 minutes until smooth, elastic and no longer sticky.
  2. Return to the bowl, cover and keep in a warm place for 1 hour or until the mixture doubles in size.
  3. Preheat the oven to 220 C / Gas 7.
  4. Tip the dough onto a floured surface, divide into 4, then use a rolling pin to roll each into a 20cm circle.
  5. Scatter the olives and basil in the centre of the dough circles. Brush a little water around the edges, then roll again to seal in the filling and make a tear shaped bread. Melt the butter or ghee and brush on both sides of the naan.
  6. Bake in the preheated oven or in a tandoor oven until golden and puffy, about 8 minutes. Remove from the oven smear with butter, cut and serve with curry.

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