Typically, Naan Bread is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling.
1 teaspoon dried active yeast
1 teaspoon brown sugar
200g plain flour
¼ tsp salt
½ tsp baking powder
1 tablespoon vegetable oil
2 tablespoon natural yoghurt
2 tablespoon milk
Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water and a teaspoon of sugar in a small bowl and set aside and allow to go frothy
Mix 200g of plain flour, ¼ teaspoon of salt, and ½ teaspoon of baking powder in a large bowl. Mix well
Add 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture
Knead the dough for about 5 or 6 minutes
Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.
Preheat the oven to 140 degrees Celsius
When the dough is ready, it will be springy. Divide the dough into 4 equally sized balls. Roll each into a long oval shape, about half a centimetre thick.
Place the ovals of dough onto a greased tray, and then in the centre of the oven for 10 to 15 minutes. When they’re ready, they should be light golden, soft and crumbly.
Typically, Naan Bread is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling. For example, keemanaan is stuffed with a minced meat mixture (usually lamb or mutton or goat meat); another variation is peshawari naan (peshwari in the UK). Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; in Pakistan, roghani naan is sprinkled with sesame seeds; Kulcha is another type. Amritsari naan also called as amritsari kulcha is stuffed with mashed potatoes, onion (optional) and lots of spices. Possible seasonings in the naan dough include cumin and nigella seeds. The Pakistani dish of balti is usually eaten with a naan, and this has given rise to the huge karack or table naan, easy to share amongst large groups.