Makiko’s famous naan bread recipe that she found somewhere on this Interweb dealy…
Makes: ~4 30 cm long naan breads
Ingredients:
All purpose flour – 300g
Sugar – 1 tbsp
Dry Yeast – 1/2 tsp
Salt – 1 tsp
Water (room temp.) – 100 cc
Plain Yogurt – 3 tbsp
Vegetable Oil – 1 tbsp
Egg (beaten) x 1
Directions:
1. Put everything in a mixing bowl (except the water), but put the yeast and sugar on one side of the bowl, the salt on the other. The salt will prevent the yeast from working – so this is important. Pour the water on the side with the yeast / sugar.
2. Mix well by hand into a dough.
3. Knead the dough, stretching and folding it until smooth – like your earlobes (seriously – the recipe says that)!
4. Let the dough rise in a bowl (covered with saran wrap) until it has doubled in size (maybe 30 mins – 1 hour, depending on the time of year).
5. Punch the dough to get the air bubbles out.
6. Cut the dough into four pieces, and shape them into four round smooth balls.
7. Let the balls rise for another 10-15 mins covered lightly with a cloth to prevent drying.
8. Shape / stretch the dough into the classic naan bread (egg like) shape, with a rolling pin. Ideally the thickness will be between 3-5 mm.
9. Heat a frying pan on high heat with very small amount of cooking oil. Reduce to medium heat and chuck your naan bread shaped dough on it.
10. Let cook for a bit, checking the bottom every so often – once lightly browned, flip and cook the top. Repeat for the 3 remaining balls. Optionally add a bit of butter or ghea to the top of your naan bread.
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