Theres nothing better than homemade bread, thats a fact. Today I’m sharing my recipe for naan breads, they’re super easy and customisable.
While these aren’t quite the traditional version of the flatbread, they’ll do the job perfectly. They are soft and perfect to accompany your favourite curry – the best thing is that these are better when they are homemade as you can make them to the size you’d like and customise the flavours.
So, what’s stopping you giving these a go when you need them? If you don’t want to make large, don’t worry, I’ll also share the weights. The naan’s come in 5 different sizes, starting with (mini – XL). For the mini its 30g, small is 60g, medium is 90g, large is 120g and XL is 150g each.
When it comes to flavouring the bread, you can do it two different ways. The first way would be to add the flavourings directly into the dough or the second method is to add the flavourings to some melted butter or ghee (this is personally my favourite method). Instead of your standard garlic and coriander, feel free to mix it up a bit and add some chilli or spice.
Anyway, let’s get started, shall we?
500g Strong bread flour.
20g Fresh yeast.
30ml Vegetable oil.
100ml Plain natural yoghurt.
120ml Whole Milk.
Coriander, chopped small.
Before you get into making the naan breads, you’ll want to do some prep work. Start by weighing up all your ingredients, getting any equipment you may need, such as a mixing bowl and baking trays.
To start on the dough, grab yourself a large mixing bowl and place in the bread flour and salt. Mix the two together briefly, just until combined.
Then you can go ahead and add in the remaining ingredients into the mixing bowl, starting with the yeast, vegetable oil, yoghurt, eggs and then the water. Mix everything together until a dough has formed – mix on a low speed to start with, for around 2 minutes, followed by a further 4-5 minutes on a medium-high speed. Once the dough is done, it should be smooth and the bowl will be clean – if not, the dough may need some more time mixing.
Give your work surface a dusting with some bread flour and place the dough on to it. Knead the dough just until its smooth and elastic, then you can place it into a lightly oiled bowl and proof for around 10-20 minutes.
After the proofing period, you can take the dough and place It onto your work surface and knock it back. Once you have knocked the dough back, you can bring it back into a ball and process the dough.
To process the dough, scale it off depending on the size on naan bread you want (that information is just above), scale all of your dough up, keeping it covered so a skin doesn’t form on the dough.
While the dough is resting for 5 minutes, you’ll want to do some prep. Preheat your oven to 230˚c/445˚c and place your baking trays into the oven to get hot.
Lightly flour your work surface using some bread flour, then one at a time, place your ball of dough onto the floured surface and roll it out into a tear drop shape (which is roughly 5-8mm in thickness). Repeat with all of your dough balls, keeping covered.
Brush each side of the rolled out dough using some flavourless/colourless oil.
Once your dough has been oiled and your baking trays are hot, carefully remove your trays from the oven and place the dough onto the hot trays, then place back into the oven which is heated to 230˚c/445˚f. Bake the naan’s for 5-6 minutes, before turning them over and baking for a further 5-6 minutes.
While the naan’s are baking off, you’ll want to make he coating. Simply chop the garlic and coriander small, then add it to the butter/ghee and stir well.
Now the naan’s are baked, take them straight from the trays and place onto a cooling rack. While they are still hot/warm, brush over the butter mix, giving each side a good coating. You can enjoy them while they’re still warm or allow to cool (you can always warm them up later on) or you can freeze them, ready for when you need them.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.