Making your own Naan at home doesn’t take long and it’s so bloody delicious. Once you’ve made it a couple of times, you’ll be a pro and be able to whip it up alongside any curry without it creating much more work. We served this alongside the ‘Butter Goat Curry’ the other day to mop all that beautiful sauce 🤤
Butter Naan
Prep time: 1 hour 30 minutes
Cook time: 10 minutes
Serves: 8
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 1 hour 30 minutes
- Cook time: 10 minutes
- Total time: 1 hour 40 minutes
- Serves: 8
Ingredients
- 300g Plain 00 flour
- 170g Warm water
- 7g Dried yeast
- 50g Melted butter
- 1 Tsp Flakey salt
- 50g Melted butter, (to brush over top once naan cooked)
Method
- 1)
Add 300g flour to a mixing bowl. Make a well in the centre, add 170g warm water and 7g dried yeast. Melt 50g of butter and add that to the mixing bowl with a tsp of flakey salt.
- 2)
Mix on low speed or by hand until the dough becomes smooth and elastic. Unlike pizza dough I like to keep my naan really soft and fluffy rather than chewy so I don’t like to develop the dough and mix it too much. Just bring it together so all ingredients are mixed and smooth to work with. Place it into a bowl covered with cling film for an hour to double in size.
- 3)
Cut the dough into 8 equal parts. I like to roll my dough into tight balls, which you can do by cupping it into the bench with you palm and pressing down in a circular motion like in the video. Once all the dough balls are rolled you can then flour your bench and roll them out nice and then. I like to place a piece of baking paper between them to stop them from sticking.
- 4)
You can then heat up your pan to high heat with NO OIL. place the Naan directly into the pan, once bubbles start to appear across the dough and it is nice and golden you can flip the naan. I like to press down to pop the bubbles, so they get some nice charred colour on them. It won’t take long approximately 30 seconds to 1 minute, if your pan is super-hot. Pull it out and brush with melted butter. Repeat until all naans are cooked.
