Naan in a Million

(I thought this would make a good first recipe since its rhymes with the word “one”, sort-of-kind-of.)

I’ve wanted to make home-made naan for absolutely ages but the word “yeast” tends to put me off a recipe since it implies lots of wrestling with a sticky lump of dough, then having to find a warm spot in a cold house, and then waiting for hours and hours for things to happen. Yeast recipes require a certain level of commitment.

This combination of several yeastless recipes is super-easy and also puts all those Indian restaurants to shame for charging us R16 for one weeny little naan that probably came out of a microwave.

To make 8 naan:

4 cups cake flour

1 teaspoon baking powder

a hefty pinch of salt

400g plain unsweetened yoghurt (I used 4 of the little single-serve tubs)

Mix everything together until it becomes too difficult and stubborn to mix comfortably with a wooden spoon. At this point it will look horribly dry and you will be tempted to add more yoghurt – don’t. Squash all the bits together and knead for about 5 minutes until it’s smooth and soft – if its too sticky add a bit more flour. Cover and allow to rest at room temperature for an hour. You, too, should now rest at room temperature for about an hour.

After the hour has passed, heat a pan on the stove and wiggle a little bit of butter around in it. Have the oven on to keep them warm. Break off blobs of the dough (you should get 8) and pat then roll them out as thinly as possible (about 20cm in diameter). If they are not perfectly round, just use the word “artisanal” when dishing them out.

Naan Measurements

When the butter is sizzling, fry one by one for 4-5 minutes each – they are ready to flip when the surface starts to bubble and resemble an unfortunate tropical skin disease.

Once they are slightly browned (charred is perfectly ok too) pop them onto a baking sheet and park them in the oven while you keep frying the remainder. The heat will puff them out and brown them a little more (takes just a few minutes, so watch them!). At this point you could slosh butter or garlic butter all over them, then try very hard to serve them with curry before you gobble them all up.

PS: To reheat – wrap a stack of 4-5 naan breads loosely in foil and pop into a hot oven for 10-15 minutes.


One thought on “Naan in a Million

  1. Pingback: Cry, the Beloved Curry | Once Upon a Wooden Spoon…

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