Include in Print View:
100%

The Best Homemade Naan

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.
Prep Time 20 mins
Cook Time 5 mins
Rest Time 90 mins
Total Time 1 hr 55 mins
Ratings: 5 from 1 votes
Cooking Method:
Courses:
Difficulty: Intermediate
Servings: 6
Description

Proving time included in the total time.

Ingredients
  • 1 tsp dried yeast
  • 1 tbsp white/granulated sugar
  • 125 ml tepid water
  • 40 ml milk
  • 1 egg, whisked
  • 265 g plain flour
  • 0.5 tsp salt
  • 50 g melted butter
    • Cheese option
  • 65 g grated tasty/cheddar cheese
  • 6 tsp cream cheese spread
  • 50 g butter, to cook
  • 50 g melted butter, extra to serve
  • 1 tbsp nigella seeds to serve (optional)
  • Handful finely chopped fresh coriander/cilantro, to serve
Instructions
  1. 1

    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.
  2. 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.
  3. 3

    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.
  4. 4

    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%.
  5. 5

    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.

  6. 6

    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.

  7. 7

    When all naans are cooked, brush surfaces with extra butter. To serve, sprinkle with nigella seeds and chopped fresh coriander.

Note

View online: https://elgustoglobal.com/recipe/the-best-homemade-naan/