Naan

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What's your favourite naan? Mine is always fluffy...with great big bubbles. It should be light and it should be chewy. After all, I prefer it to rice with a curry. 

The problem is that, all too often, naan that you try are rather heavy and a little dense. 

Let's make light and fluffy naan . You'll notice that this recipe does NOT use yoghurt. That's because I find yoghurt makes the dough too dense. It also uses active yeast - for the rise. And, it uses bread flour rather than all-purpose flour as is produces a softer naan. 

INGREDIENTS (You can double the quantities for a large party or if you want to make some for the freezer) 

270 gms Type 00 flour (or strong bread flour)

125 gms tepid filtered water

15 gms white sugar

30 gms milk (either low or full-fat milk)

½ whisked egg (27 gms to be precise)

2½ gms crushed sea salt

30 gms melted unsalted butter or ghee

4 gms instant yeast

METHOD

• Mix the yeast with the sugar and a little of the water. Cover and leave in a warm place for 15 minutes. 

• Whisk the egg and the milk together
• Sift the flour into a large bowl. 
• Add the water, salt, butter, yeast mixture and milk and bring together into a dough. There is no need to knead. 
• Place the ball of dough in a lightly-oiled bowl, cover and leave in a warm place for 60 - 90 minutes or until it has doubled in size. 

• When it has doubled in size, flour a work top and tip the dough out. 
• Cut into 6 pieces. Make each piece into a ball and place on a lightly floured tray or parchment paper-lined tray. Cover with a cloth and leave for about 15 - 20 minutes until the dough has risen by about 50%.

• Roll out each portion into a disc of about 15 cm diameter by about 3 - 4 mm thick. 

• Heat a very robust flat pan that has been wiped with a think layer of oil. Heat until it is smoking. 
• Cook the underneath of each naan in turn for 60 - 90 seconds until the underneath is golden or slightly charred.
• Flip the naan and cook the other side for one minute. 
• Cook the remaining naan. Make sure the pan doesn't get too hot that it burns the naan. 

When you're ready to serve, keep the naan bread warm and brush with a little plain or garlic butter. You can also sprinkle them with coriander or nigella seeds. 

Light and fluffy....just what we wanted. 

Happy baking....