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    Naan

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    *mandatory

    Naan

    By Chetna Makan

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes 25 minutes

    Makes: 6 large (or 12 small)

    Ingredients

    150g plain flour, plus extra for dusting
    150g strong white bread flour
    1 tsp salt
    1 tsp caster sugar
    7g sachet dried fast-acting yeast
    50g natural yogurt
    150ml whole milk, warm
    4-5 cloves garlic, thinly sliced
    3-4 green chillies, finely chopped
    Oil, for greasing
    25g butter, to serve

    Method

    1. Combine the flours, salt, sugar and yeast together in a bowl. Mix in the yogurt and slowly add the milk – adding more or less milk, to make a soft dough. Knead for 2-3 minutes until smooth. Cover and leave the dough to rest for 1 hour until risen.

    2. Combine the garlic and chilli together in a bowl. Preheat the grill to medium. Divide the dough into 6 (or 12 if making mini naans) and roll out each portion on a floured surface, into an oval or round shape, roughly 20-25cm in size.

    3. Place onto a large greased baking sheet, in 2 batches if necessary, and brush some water on top. Sprinkle with a little garlic and chilli mixture and press into the dough.

    4. Place under a hot grill for 1-2 minutes until golden. Turn over and cook for another 1-2 minutes on the other side. Spread some butter on top and serve warm.  

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    Cook's tip

    Prepare the dough in advance and let it sit at room temperature until needed, but make sure to cook them just before serving.

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