Naan Bread – Grilled
This is my brand-spanking new naan recipe, that has blown my old baked naan bread recipe out of the water. With this recipe, you first dry fry on the hottest hob and then finish off under the blazing grill. It is a very sticky dough, only really suitable to make with the help of a mixer, and you ideally need a gas oven to get the heat needed to cook it. However, it has a brilliant texture, with crispy risen bubbles and thick spongy edges. Perfect to go with a curry.
- 1 sachet (7 g) yeast
- 125 ml lukewarm water
- 125 ml natural yoghurt
- 30 g melted butter
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1 teaspoon Nigella / black onion / kalonji seeds (these are all the same thing, but known to different people by different names)
- 150 g strong white bread flour
- 150 g plain white flour
How to make it
First, combine all the ingredients (except the flour) in a small jug. Now, if you have a mixer then you simply put the flour into the mixing bowl, add the jug of wet ingredients and leave it to knead for about 5-10 minutes until the dough becomes silky. If mixing the dough by hand, then put all the flour onto a surface and create a well in the middle, big enough to accommodate all the wet ingredients. Pour the wet ingredients into the well you’ve made. Then drag the flour to the centre and combine it quickly, before it starts to run down the surfaces and into your shoes. You will have to knead for a good 10 minutes, so the dough goes from just mixed (it’ll look sort of messy and shaggy) to combined, and then as you knead more it’ll start to relax and get silky and spongy.
When your dough is kneaded, lightly coat it in oil and place in a bowl. Cover the bowl with a plastic bag and leave the bowl in a warm place until it doubles in size. I leave mine on a windowsill and it takes about an hour and a half. When it has doubled, punch it down and leave it to rise again. If you can do this three or four times it helps improve the dough but it’s not strictly necessary.
When you’re ready to go, get a work surface floured and get your dough and cut it into four pieces. Roll each into a ball and roll out until it’s half a centimetre thick. Once you have your dough ready, place it on a baking tray and cover in plastic and leave in a warm place for 20 minutes. The naan will rise a little. This is a very important stage and should always be done, no matter how many times you punched down the dough.
Preheat your frying pan and your grill. Place one of your naans into the frying pan and let to cook over the highest heat possible for about 5-7 minutes until the bottom becomes quite charred. At this stage, the bubbles should have started to form on the surface of the bread.
To serve, paint it with a little melted butter. Yum.