James Shepherd

Naan Bread

The perfect alternative to basmati rice for your curry.

Though I say roll out in the instructions, if the dough has come out nice and soft, I tend to just stretch the dough out between my hands. This give the naan a nice uneven thickness and a much less bready texture.

1 tspSugar
1 SachetDried Yeast (or the amount recommended on the pack)
1/2 CupWater
2 Cups Plain Flour
1 tblGhee
1/2 tspSalt
Poppy Seeds/Sultanas To taste
  1. Mix dried ingredients together.
  2. Make a well in the center and add a bit of water.
  3. Repeat (2), but add ghee at the same time.
  4. Repeat till you have a dough, it shouldn't be dry, but moist/soft to the touch.
  5. Leave dough to rise for about an hour, or until has doubled in size.
  6. Add sultanas if needed, halve, and roll out on a floured surface, roll out as thin as you dare.
  7. Preheat a grill on max. Put foil over the grill pan and brush ghee on the foil.
  8. Put naan on the grill pan and brush with ghee and add poppy seeds to taste.
  9. Grill only until starts to go brown, then turn over and repeat, brushing ghee and poppy seeds. Only takes a very few minutes to cook.