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Near-instant Grilled Naan

This is the quickest naan you will ever cook. It comes together in minutes, needs only a short knead, then cooks again in a moment. On the table in less than 15 minutes.

Near-instant Grilled Naan

Makes 4 large naans

300g plain flour, plus more to dust
1½ tsp baking powder
½ tsp bicarbonate of soda
⅔ tsp salt
2 tsp caster sugar
4 tbsp milk
4 tbsp plain yoghurt
90-100ml water
20g unsalted butter, melted, plus extra
good couple of pinches of nigella seeds, or other seeds (optional)
chopped coriander leaves (optional)
finely chopped garlic (optional)

Preheat oven to the highest temperature. Place a baking sheet on the highest shelf to heat through.

Mix together all dry ingredients. Make a well in the middle and add wet ingredients, including butter. Bring together into a dough. It should be quite soft; if not, add more water. Knead quickly until smooth.

Divide dough into four; roll each out on a lightly floured surface. Pat in some nigella seeds, coriander leaves, or garlic – or nothing – and place in the hot oven.

Cook two at a time until light spots or a light golden colour appears on the upper surface, then turn over and cook the underside for a minute or so.

Brush with butter. Keep the breads warm by wrapping in a napkin or foil while you make the rest. Serve hot.

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