How to – Naan Bread
This is the first - and so far the only - Naan bread I have ever made. It is fantastic, and ever since I started talking about it on social media, I have had requests for the recipe. This is a Paul Hollywood (of Great British Bake Off fame) recipe from the book 100 Great Breads. I followed the recipe exactly except that I didn't use caraway seeds. I didn't have any on hand and there was a snowstorm going on outside. I used a cast iron skillet for the cooking, which I think is ideal, but if you don't have one, any frying pan should do. Also, this recipe uses a scale for measuring rather than our North American dry measures. The upside is that using a scale results in fewer dishes to wash!
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| 3 Naan |
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This is the first - and so far the only - Naan bread I have ever made. It is fantastic, and ever since I started talking about it on social media, I have had requests for the recipe. This is a Paul Hollywood (of Great British Bake Off fame) recipe from the book 100 Great Breads. I followed the recipe exactly except that I didn't use caraway seeds. I didn't have any on hand and there was a snowstorm going on outside. I used a cast iron skillet for the cooking, which I think is ideal, but if you don't have one, any frying pan should do. Also, this recipe uses a scale for measuring rather than our North American dry measures. The upside is that using a scale results in fewer dishes to wash!
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Ingredients
- 500 g bread flour (also known as 'strong white') plus extra for dusting
- 1 1/2 tsp salt
- 15 g instant/quick rise yeast
- water to mix
- 1 tsp cumin seeds *see NOTE*
- 1 tsp caraway seeds
- olive oil for frying
Servings: Naan
Instructions
- Line a baking tray. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces, put on the baking tray and leave to rest for 1 hour.
- Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle approx 10 inches in diameter, and leave to rest for 5 min.
- Heat a frying pan to medium head and add a splash of olive oil. Shallow-fry each Naan until browned on both sides, then set aside to cool slightly before serving.
Recipe Notes
I used cumin seeds only when I made this recipe. Before adding them to the dough, I toasted them in the oven and bashed them up a bit with a pestle and mortar to bring out the flavour.
Also, this recipe makes very big Naan breads. You could divide the dough into more than three pieces to make more, smaller Naan, or cut the recipe in half and make three 5 inch Naan.
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