Madhur Jaffrey's Naan Bread

4.50 (35)
⏱ 93 mins 🍽 6 serving(s) 🌶 indian 🏷 Breads

This recipe delivers an exceptional homemade naan bread, offering a flavour and texture that surpasses shop-bought versions. The process involves creating a yeast-activated dough enriched with yoghurt and egg, which is then kneaded, proved, and shaped before being baked at a high heat. The result is a soft, puffy flatbread ideal for serving warm alongside your favourite Indian dishes. The entire method takes just over 90 minutes from start to finish.

Madhur Jaffrey's Naan Bread

Ingredients

  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt, lightly beaten
  • 1 egg, lightly beaten

Method

  1. Combine the warm milk with one teaspoon of the caster sugar and the dried yeast in a bowl, stirring to mix. Leave this aside for 15-20 minutes until frothy.
  2. Sift the plain flour, salt and baking powder into a separate bowl. Add the remaining teaspoon of sugar, the frothy yeast mixture, two tablespoons of vegetable oil, the lightly beaten natural yoghurt and the lightly beaten egg. Mix everything together to form a dough ball.
  3. Knead the dough for 10 minutes until it becomes smooth. Shape it into a ball. Pour a quarter teaspoon of oil into a large bowl and turn the dough ball in it to coat. Cover the bowl with clingfilm and leave for 1 hour until the dough has doubled.
  4. Set your oven to its maximum temperature to preheat. Place your heaviest baking tray inside to heat up. Also, switch on your grill to preheat.
  5. Deflate the proved dough by punching it down and give it a brief knead. Separate it into six equal portions, keeping them covered. Roll one portion into a teardrop shape roughly 25cm long and 13cm at its widest point.
  6. Take the hot tray from the oven and place a rolled naan onto it. Bake for 3 minutes. it will puff up. Then, position the tray under the grill for about 30 seconds to lightly brown the top. Wrap the cooked naan in a tea towel. Repeat with the remaining dough portions.
  7. To keep them warm, you can wrap the naans in foil and place them in a warm, turned-off oven. They can also be reheated in a microwave for around 40 seconds.

Nutrition (per serving)

Sodium292300 mg

Recipe details

CategoryBreads
Cuisineindian
AuthorAlli46