Indian & Pakistani Cooking Recipes on vidpk
Perfect your feast of flavours with delicious, aromatic naan bread fresh from the oven. Manju Mahli's authentic recipe is a real taste of India. Devour our Naan Bread recipe.
Weights & Measures:
280F - 140C
You will need
* 1 tsp dried active yeast
* 1 tsp demerara sugar
* 7 oz plain flour
* 1/2 tsp salt
* 1/2 tsp baking powder
* 1 Tbsp vegetable oil
* 2 Tbsp natural yoghurt
* 2 Tbsp milk
* 1 small bowl
* 1 teaspoon
* 1 tablespoon
* 1 mixing bowl
* 1 rolling pin
* 1 oven tray
* 1 pastry brush
* 1 tea towel
Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water in a small bowl.
Stir a teaspoon of sugar into the yeast mixture. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth.
While the yeast begins to froth, start to mix the dough. In a large mixing bowl, put
200g of plain flour,
1/4 teaspoon of salt, and
1/2 teaspoon of baking powder.
Stir in 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture, which should be frothy by now. Mix a little, with a spoon.
Press your knuckles repeatedly into the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes.
Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.
Pre-heat the oven
Preheat the oven to 140 degrees Celsius, 275 degrees Fahrenheit, or Gas Mark 1.
Shape the dough
When the dough is ready, it will be spongy and springy. Lightly sprinkle a little flour over a clean work surface. Divide the dough into 4 equally sized balls. With your hands, or a rolling pin, roll each into a long oval shape, about half a centimetre, or a quarter of an inch thick. Don't roll them out too thinly, or they'll turn out like crisps.
Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes. When they're ready, they should be light golden, soft and crumbly.
Serve hot, with your favourite curry, like Chicken Jalfrezi or Lamb Madras.