Madhur Jaffreys Naan Bread

(Visited 22 times, 1 visits today)
naan bread
Madhur Jaffreys Naan Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Naan bread is light and fluffy and typically served as an accompaniment to a curry. Traditionally, it is cooked on the inside wall of a tandoori oven and of course, we all have one of those handy. The pizza stone method that I prefer below is a decent substitute for the tandoori in this situation as it holds the heat evenly and in only 15 minutes you can easily bake a large platter of naan for a dinner for friends.  You can also use the naan to make a wrap for that left over curry, that is if you actually have any leftovers.
Passive Time
80 minutes
Passive Time
80 minutes
naan bread
Madhur Jaffreys Naan Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Naan bread is light and fluffy and typically served as an accompaniment to a curry. Traditionally, it is cooked on the inside wall of a tandoori oven and of course, we all have one of those handy. The pizza stone method that I prefer below is a decent substitute for the tandoori in this situation as it holds the heat evenly and in only 15 minutes you can easily bake a large platter of naan for a dinner for friends.  You can also use the naan to make a wrap for that left over curry, that is if you actually have any leftovers.
Passive Time
80 minutes
Passive Time
80 minutes
Ingredients
Servings:
Units:
Instructions
  1. Place the milk in a bowl. Add 1 tsp of the caster sugar and the yeast. Stir to mix and set aside for 15-20 minutes or until the yeast has dissolved and the mixture is foamy on top.
  2. Sift the flour, salt and baking powder into a bowl. Add the remaining 1 tsp caster sugar, the yeast mixture, 2 tbsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  3. Knead for 10 minutes until smooth. You can either use a stand mixer or make like a bread baking pro and hand knead. Form the dough into a ball. Place a 1/4 tsp of oil in a large bowl and roll the dough around until coated. Cover the bowl with cling film or a damp tea towel and set aside to rise for an hour, by which time it should have doubled in size
  4. Preheat your oven to 450º F and place your heaviest sheet pan in the oven to heat up. If you have a pizza stone, I highly recommend using that as it gives a great even heat for the breads to bake on. When the oven is close to ready, also preheat a grill in a second oven if you have one.
  5. Knock the dough down and knead again. Divide into six equal balls. Keep covered with a damp towel when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 10 inches long and 6 inches wide at it's widest point.
  6. Slide the oven shelf forward and place a naan on the pizza stone. Bake in the oven for 3 minutes. The naan will puff up quickly. Now place the naan on a baking tray under the grill for about 30 seconds to brown slightly. Wrap the naans in a tea towel or foil. Serve hot.
  7. If you have the pizza stone you can easily avoid the need for the grill step above. Simply slap a naan onto the hot pizza stone for 3 minutes, then flip with a large spatula for 30 seconds and remove. The naan should have those lovely brown marks on it when done.
Share this Recipe

No Replies to "Madhur Jaffreys Naan Bread"

    Leave a reply

    Your email address will not be published.

    WP Facebook Auto Publish Powered By : XYZScripts.com