Preparation Time: 60 mins
Cooking Time: 8-10 mins
Best Served: Hot
This recipe is sufficient for 8 main course breads
- 300ml hand hot milk 37°C – 38°C
(ensure not too hot otherwise it will destroy the yeast)
- 25g sugar
- 1 sachet or 2 teaspoons full of dried yeast
- 900g strong white flour
- 10g salt
- 10g baking powder
- 100ml vegetable oil or melted ghee
- 300ml natural yoghurt
- 2 eggs
Place the warmed milk in a clean bowl, add the sugar and yeast and stir, then leave to froth up for approximately 15 minutes. Add all other ingredients accept the oil or melted ghee and knead for a further 10 minutes. Cover with a clean damp cloth or oiled cling film and rest the dough (in a warm place) for 20 minutes then divide into 8 equal sized balls.
Using a rolling pin develop a tear shaped naan, about 25 cm by 13 cm. Try not to roll the dough too thin or they will be too crisp and may burn.
Brush the naan breads well with vegetable oil or melted ghee and place in the BarbeSkew chrome cage. Place the cage in the slot in the off position (i.e. the chrome cage is not rotating) cook for 4-5 minutes on one side and then turn the cage over until golden brown and puffed up.
Remove from the BarbeSkew and brush over with the vegetable oil or melted ghee again. Repeat the process with the remaining naan breads.
The basic dough is great on its own, however you can add other ingredients if you wish. Raw chili cut very small adds a delightful bite! Garlic works just as well, especially the smoked and dried flakes. Roasted Cumin seeds are nice if you like an edge or alternatively use onion seeds sprinkled over the top.
Notes: To serve this hot if made in advance and cooled, simply wrap it in tin foil and place in the BarbeSkew for a few minutes. You can brush vegetable oil or melted ghee on top before placing in oven if you wish.