Bread can be a little scary. The combination of yeast, kneading, proving and shaping can seem daunting, but for some reason I have always been able to handle naan bread. Maybe it’s the fact that it only needs one prove, the ease in shaping at the end, or just the delicious results that encourage me.
I spent yet another day waiting in for new-flat-related visits (this time for the washing machine engineer) and so instead of serving up rice with our curry that night, I made the effort to do naan breads. And actually, such little effort it was. I haven’t made naans for a while and had forgotten just how easy they are. I used this recipe from BBC Food, but decided to take it that extra mile with some flavoured butter on top. Ross’ dad, the king of naans, always grills his with butter and they end up looking amazing, so I thought I’d give it a go myself. Naughty, I know, but worth it. Ross and I eat enormous amounts of garlic, so maybe just use ½-1 clove if you’re not as obsessed as we are. It does keep the vampires away though.
Ingredients (makes 2 small naans) ½ tsp dried active yeast ½ tsp sugar ½ tbsp warm water 100g plain flour ¼ tsp salt ¼ tsp baking powder ½ tbsp sunflower oil 1 tbsp natural yogurt
1 tbsp milk