Naan

Like many food lovers, I am in search of making perfect curries, this includes naans. Now I know I will never get perfect results without having a tandoor oven, but with a pizza stone and a good recipe you can get close.

Makes 6 naan
350g plain flour
175ml warm milk
2 tblsp oil
125ml yogurt
1 tsp sugar
1 tsp fast active yeast
1/2 tsp salt

melted butter to brush over the freshly baked naans.
Extras:-
To add to dough:
chopped fresh coriander
onion seeds
chopped garlic
cumin seeds
To stuff inside:
shredded spiced cabbage
keema (spiced lamb mince)
peshwari (coconut, almond, sultanas and sugar)

• Leave the yogurt at room temperature for a few hours before you start baking so that it won't kill the yeast.
• Warm the milk to finger temperature, mix in the sugar and sprinkle the yeast over the top to activate.
• Mix the dough ingredients and then knead for 5 to 10 minutes or use a bread machine on the dough cycle. If you are adding extras you want in the dough now is the time to add it.
• Leave to rise for an hour or more.
• Using oiled hands and worktop knock back the dough and dived into 6, place onto a greased tray or sheets of greaseproof paper that you can slide onto a pizza stone.
• Using your fingers press the dough out into the desired shape (tear drop, round etc)
• Meanwhile pre-heat the oven to 220 degrees C, with the pizza stones inside if you are using them. 

If you are stuffing the naans you need press out the dough, spoon some filling into the centre, wet the edge with water then fold over and press to seal (think Cornish pasty)

I divided my dough in half and did half with coriander and garlic (my husband and I love them like this) and half with onion seed (a more mellow flavour for everyone else).

• Sprinkle a little water over the naans and cook in the oven for about 8 minutes, keeping an eye on them. 
• Brush with melted butter.

If you want the authentic looking charred patches you can place the naans straight out of the oven and into a hot dry frying pan, then brush melted butter onto the naans after that.

Happy cooking

xoxo