Ingredients
Method
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450g plain flour 140ml lukewarm milk 1 tsp sugar 2 tsp dried active yeast ½ tsp salt 1 tsp baking powder 2 tbsp oil (2 tsp extra) 100ml natural yoghurt 1 large egg, beaten lightly poppy or sesame seeds for garnish
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Naan Bread Cooking Time: 1 hour Serves: 2-4
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In the lukewarm milk, add 1 teaspoon of sugar and the yeast. Leave aside for 15 minutes. In a bowl, sift the flour, salt, and baking powder; add the yeast mix, yoghurt, oil, and egg. Mix them well to make a soft dough. Pour the remaining (2 teaspoons extra) oil over the dough and cover it with a damp cloth. Place it in a warm place for a few hours for it to prove. Take a little bit of the dough and make a small round ball. Roll it out into a long oval shape. Preheat the grill to a high temperature and heat the griddle or nonstick pan simultaneously. Cook one side on the griddle and lift it with a spatula. Give the bread a good soak with water on the top side and put the garnish on. Place it in the hot grill until light brown specks start to appear. Butter and serve with any curry.
>> Cooking playlist Here are the songs of my choice from North India as the recipes are all influenced by the clay oven cooking (tandoor). • • • • •
‘Hui Malang’ by Asees Kaur, Fed Sharma (From Malang - Unleash the Madness) ‘Suit Suit’ by Guru Randhawa featuring Arjun ‘Moorni’ by Panjabi MC ‘Lamberghini’ by The Doorbeen featuring Ragini ‘Qaafirana’ by Amit Trivedi
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