Naan Bread Mix

WHEAT Flour, Sugar, Salt, Baking Powder, Nigella Seeds

For allergens see ingredients in bold.

Prepared in a kitchen that handles nuts, sesame and mustard.

Ingredients

• 250ml milk
• 2 tablespoons (30ml) vegetable oil
• 1 egg
• flour for dusting

Make the dough

1. In a jug, whisk together milk, vegetable oil, and egg.

2. In a mixing bowl, add the naan mix and make a well in the centre. Pour in the milk mixture and mix with a fork until the dough starts clumping together.

3. Knead the dough for a few minutes until smooth and it doesn’t stick to your hands or fingers.

4. Brush the dough with oil, cover and rest in a warm place for 2 hours.

5. Divide the dough into 6 balls (roughly 140g each). Cover and rest for another 2 hours.

6. Dip a dough ball in flour and place on a rolling surface. Flatten with your hands and using a rolling pin, roll into a disc shape 15 to 18 cm in diameter.

Cook on a hob and grill

7. Heat a tawa or heavy bottomed frying pan on high heat and set the grill to high with the grill rack as close to the heat source as possible.

8. Once the tawa or pan is fully heated (it needs to be scorching hot), place the naan on the tawa/pan for 30-60 seconds until bubbles appear, then check the underside is cooked.

9. Put the tawa/pan under the grill and cook for 1 to 2 minutes until lightly browned and bubbles form.

10. Brush the naan with butter or ghee and serve hot.

OR cook on a tawa & gas hob (for best results)

1. Heat a tawa on high heat. Once heated (it needs to be scorching hot), dab some water on one side of the naan dough and place it water side down on the tawa, the water should cause the naan to stick to the tawa. Cook the naan for 30-60 seconds until you start to see bubbles appear. 

2. Turn the tawa upside down and hold a few inches away from the gas flame. Move in a slow circular motion until the top of the naan is cooked by the flame and lightly browned.

3. Use a spatula to carefully remove the naan bread from the tawa and brush with butter or ghee and serve hot.

Tips

• To make garlic naan, add some finely chopped garlic and chopped coriander on top of the naan before placing it on the pan or tawa

• Naan bread is best eaten freshly cooked. If you need to keep the naans warm, keep the naan bread wrapped in a tea towel in a warm oven.

• To reheat cold naan bread, sprinkle with some water and place in a hot oven for 1-2 minutes