You will most likely need a double batch of these – the first batch will be eaten well before the butter chicken is ready! There is also a great tasting cheese option.
The Best Homemade Naan
Description
Proving time included in the total time.
Ingredients
Cheese option
Instructions
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Dissolve the yeast and sugar in the tepid water in a small bowl and sit, covered for 10 minutes. Mixture should be foamy.
FOR THE TM: Add the yeast, sugar, warm water and 50g cubed butter to the Thermomix bowl and mix for 2 1/2 min/37˚C/100˚F/speed 2. -
Whisk the milk and 30ml (1 1/2 tbsp) of the beaten egg together.
FOR THE TM: add the 40ml (2 tbsp) of milk and 30ml (1 1/2 tbsp) of beaten egg to the Thermomix. Mix for 10 sec/speed 4. -
Sift flour and salt into a separate bowl. Make a well in the flour mixture. Add the yeast mixture, the egg mixture and the melted butter. Mix with a spatula until most of the flour is incorporated, then use your hands to bring the dough together into a ball.
FOR THE TM: Add flour and salt to the bowl, mix for 30 sec/speed 6 then turn on dough setting for 4 minutes. -
Cover the bowl with plastic wrap and leave in a warm place for 1-1½ hours until the dough doubles in size. Turn the dough out onto a floured surface and cut into 6 even pieces. Shape each piece into a ball and place on a lightly floured tray. Cover with a lightweight teatowel and leave in a warm place for 15 minutes to rise a second time. The dough balls should rise by about 50%.
FOR THE TM: Leave in the Thermomix for 1-1 1/2 hours until the dough doubles in size. Turn the dough out onto a floured surface and cut into 6 even pieces. Shape each piece into a ball and place on a lightly floured tray. Cover with a lightweight tea towel and leave in a warm place for 15 minutes to rise a second time. The dough balls should rise by about 50%. -
Roll out each piece of dough on a floured surface to roughly 16cm/6” in diameter. If making cheese naan, at this point, spread the naan with the cream cheese – 1 tsp per naan – and sprinkle with 2 tbsp of the grated cheese. Fold the dough in half and pinch the edges together, then re-roll back to its original size.
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Heat a large frying pan over medium-high heat and brush with the cooking butter. Place a naan into the pan and cook for approximately 1-1½ minutes or until deep golden or slightly charred. The surface should be bubbly. Flip, then cook the other side for 1 minute. Lift out onto a plate and keep warm. You may have to adjust your pan so that it doesn’t get too hot and start burning; keep a close watch.
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When all naans are cooked, brush surfaces with extra butter. To serve, sprinkle with nigella seeds and chopped fresh coriander.
Note
User Reviews
Can they be frozen?
Yes these will freeze well for a few weeks
Lovely! Will be my naan recipe from now 🙂 Very easy to make and turned out fluffy and light.
I found this recipe to be delicious. Maybe a more familiar word for tepid’ would be lukewarm’ in US. To freeze I would just skip the butter and coriander and add when reheating.
Could these be oven cooked or grilled rather than fried?
This recipe hasn’t been tried in the oven or under the grill, though both should work as long as the heat is high.
Has anyone tried a gluten free version?
While this hasn’t been tested by the EG testers, it should work as a gluten-free version. Use a gluten-free plain/all-purpose flour blend (with xanthan gum). If it doesn’t contain xanthan gum, add ½ tsp. Begin with about 100 ml of water instead of 125 ml, and add more if needed. Be interested to know how they turn out.