You can enjoy your favourite homemade curry with an authentic home made naan bread. These naans are delicious eaten straight from the oven, served as a side to your favourite curry (why not try our Tandoori Chicken recipe). Naan bread is traditionally baked in a Tandoori oven, but you can bake these at home in a hot oven for best results use a pizza stone (but a baking tray will do).
This recipe makes 6-8 individual breads.
8g Fermipan Instant Dried Yeast
60ml warm milk
10g golden caster sugar
450g Nelstrops Plain Flour
25g sultanas (optional)
5g baking powder
150ml yoghurt natural
1 egg beaten
25g ghee or clarified butter melted.
flour for dusting
chopped coriander and onion seeds to sprinkle
Add all the ingredients to a bowl and mix on a machine or by hand.
Once mixed knead the dough for 5 minutes, cover and leave in a warm place until it has doubled in size.
Preheat the oven and pizza stone to 200°C.
Roll out the dough on a floured surface. Make each naan about 25cm long and 15cm wide in a teardrop shape.
Sprinkle with the coriander and onion seeds and bake on the stone until they become flecked with brown underneath and nice and puffy.
Once you've made your own you'll never go back to buying them!