My Tasty Naan

    My Tasty Naan


    15 people made this

    About this recipe: A rich dough made with milk and eggs, cooked in a tandoor or on BBQ grill. Absolutely delicious served hot!

    Serves: 4 

    • 7g dried active baking yeast
    • 1 1/2 teaspoons dried active baking yeast
    • 225ml warm water
    • 250g flour
    • 1 teaspoons salt
    • 4 tablespoons caster sugar
    • 140ml water
    • 3 tablespoons milk
    • 2 tablespoons ghee
    • 1 egg, beaten
    • 2 tsp salt
    • 800g flour
    • 2 cloves garlic, minced (optional)
    • 50g butter, melted

    Prep:30min  ›  Cook:15min  ›  Extra time:1hr30min rising  ›  Ready in:2hr15min 

    1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
    2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
    3. During the second rising, preheat tandoor /oven/ barbecue to high heat. Cook in tandoor according to the directions.
    4. For BBQ: At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naans have been prepared.
    5. For ovens: Preheat oven to 240 C. Place 20x30cm baking tin on bottom of oven. Now, shape the naan. On a lightly floured work surface, cut dough in half & cut into 4 equal pieces. With a lightly floured rolling pin, roll each piece into a 6mm thick circle. Cover with a clean kitchen cloth & let rest 20 minutes. Lightly sprinkle tops with flour & roll out as thinly as possible.
    6. Place 1 to 2 naans face down on preheated baking tin. Bake 60 seconds. Remove from oven. Place on large plate & cover with a clean kitchen cloth. Continue baking remaining naans. Eat warm, dipped in or drizzled with ghee.

    Cook's note

    To make ghee, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. Discard any solids left in pan.

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