Eating cheaply doesn’t mean eating badly – in fact as I get more hands on with my cooking and the cost per meal is driven down – the quality of our food seems to rise in inverse proportion.
One of the passions of my kids is the different “World Breads” that we can now create to eat with our meals – my Big Boy is amazed at how a handful of ingredients can magically be transformed into tortillas, pitta, pizza, chapatti, dosas and his favourite, this fluffy fragrant naan bread.
Scooping a platter of these lovely breads onto the dinner table – turns a very frugal meal of a vegetarian curry, dal, raitha and pickle into a feast to rival any restaurant meal.
Filling, frugal and fabulously nutritious.
Naan Bread Recipe
- 280 g / 10 oz strong bread flour
- 100 ml / 7 tbsp warm water
- 60 ml / 4 tbsp natural yogurt
- 1 clove of garlic – crushed
- 1 tsp black onion / nigella / cumin seeds
- 1 tsp ground coriander
- 1 tsp salt
- 2 tsp honey
- 1 tsp butter
- 1 tsp yeast
Put all of the ingredients into the bread maker and set the machine to the dough setting.
When the programme is finished, remove the dough from the bread maker to a lightly floured surface.
If you like, now is the time to knead in some “fresh seasoning” – we like
- 2 tbsp chopped coriander
- 1 chopped fresh chilli
Finely chop all the seasoning’s – sprinkle over the dough and knead until the seasoning’s are well incorporated.
Cut the dough into 4 pieces and shape the pieces into the traditional “teardrop” shape, between 5 – 8mm thick.
Cover with an oiled piece of cling-film and leave aside for 10 minutes.
Preheat your oven to its highest setting, placing a baking sheet in the oven so that it gets good and hot too.
When the sheet is very hot, slap the naan breads onto the hot sheet and cook the bread for 4 – 5 minutes until they are puffed up and golden.
If you want a darker finish to the nann, grill under a very hot grill for a few seconds until the bread browns and blisters.
Brush the naan breads with some melted butter or ghee and wrap in foil to keep warm until you are ready to serve.
Now then, what is your favourite accompaniment to naan?