Soft Buttery Naan bread

Soft Buttery Naan bread - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Never buy it again!

A softer a fluffier naan bread recipe you will love. Naan bread is a flatbread commonly know to be from the Indian subcontinents. Most people buy it ready made from supermarkets and once you cook your own, there is no going back. This recipe has butter, milk, and yogurt. It also has egg, yeast and baking powder making it softer, richer and fluffier. You can use ghee which is a healthier clarified butter, but any butter will be fine.

For the flour, I used bread flour but I’ve had great success with all purpose flour even whole wheat flours. You can even combine them, that is up to you. The white bread and all-purpose flour will yield the fluffiest results.

Enjoy naan bread as a garlic bread, with minced garlic, butter and parsley, or perfect with your favourite curry.

Ingredients

3 cups + 2 tbsp - 500g sifted flour
⅔ cup -150ml full cream milk
1 tbsp. sugar
2 tsp – 7g dry yeast
1 tsp baking powder
½ tsp Salt
1 egg
⅔ cup - 150ml whole milk yoghurt
30g soft butter or ghee

Steps

Step 1
To a large mixing bowl, add the warm the milk (heat in microwave 15 seconds), the sugar, yeast, then mix well and leave for the yeast to activate a few minutes.
Step 2
Add the baking powder, salt, yoghurt, one beaten egg and mix ingredients until combined.
Step 3
Add the flour, the soft ghee and knead it all thoroughly until smooth. Approx. 5-10 minutes. Cover with cling film and leave the dough to double in size approximately. This will take about an hour to 90 minutes.
Step 4
Flour your workbench and divide the dough into 6 pieces, then shape into smooth balls (Aim for 5¼oz or 150g each), cover with a cloth and let them rest for another 30 minutes.
Step 5
Flour your work bench. Using a rolling pin, roll out each dough ball with a into round flatbreads about ¼ inch or 0.5cm thick.
Step 6
Place a dry frying pan on high heat. Once hot, add the dough flatbread into the hot frying pan. Once it starts to bubble, flip it over and cook other side. Repeat this process until all flatbreads have been cooked golden brown. For good results, aim for your pan to be 400°F – 200°C.