I’m loving this focus on getting a Bake of the Week up every week. I’ve always baked since getting my own house but haven’t always been so religious about photographing them and finishing off my bakes properly.
Having to have a recipe to share and a decent pic every week is also challenging me to make things I’ve either a) not made before or b) not made for years.
I’ve talked before about my battles with yeast – I don’t want to brag or tempt disaster, but I think I’ve finally cracked this proving lark. I turn on one of my ovens for about 10 minutes, allow to come up to about 140C then turn it off and leave the door shut until my dough is ready to start proving. I know now that dough cannot be rushed – I always leave an extra half an hour on top of the advised time to prove, if I’m following someone else’s recipe.
Naan bread is one of those items that I tend to pick up in the supermarket and have hanging around. I’m ashamed to say, that over the years, we have thrown a LOT of out of date Naans away that we have forgotten about. Well, no more – this recipe made 6 decent sized Naans. We ate 3 between us and I’ve frozen the other 3. I added sweetened desiccated coconut to half of the Naans for a slight Peshwari tough but didn’t want to go the whole hog and put sultanas in. My girls react like I’m trying to poison them if they see me adding sultanas or raisins to most recipes.
Naan Bread
Print recipe
| Serves | 6 |
| Prep time | 1 hour, 30 minutes |
| Cook time | 15 minutes |
| Total time | 1 hour, 45 minutes |
| Meal type | Bread, Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Region | Asian |
Ingredients
- 2 teaspoons Dried Yeast (Just under one packet)
- 60ml Luke warm milk
- 2 teaspoons Sugar (Granulated or caster)
- 450g Plain Flour
- 1 teaspoon Baking Powder
- 1 Good pinch/grind of salt
- 150ml Cold Milk
- 150ml Natural Yogurt (I use Greek Style Low fat and it works fine)
- 1 Medium Egg (Beaten)
- 2 tablespoons Vegetable Oil (plus extra for greasing the dough before it is proved)
- 2 teaspoons Coriander Leaves (These are not essential to taste but they look brilliant and really add to the bread feeling authentic)
Directions
| 1. | |
| Preheat the oven to 200C - Line 2 baking trays with baking parchment | |
| 2. | |
| Mix the warm milk, sugar and yeast and leave for approximately 10 minutes. It should start frothing slightly. Don't panic if it starts to take a bit longer - it will happen. | |
| 3. | |
| In a large bowl, mix the flood, baking powder and salt. Make a well in the middle and add the milk/yeast mixture. Start to blend together with a kitchen knife - no idea why, it just works best. | |
| 4. | |
| Whisk the egg and add to the flour mixture, folding in the yoghurt and oil too. | |
| 5. | |
| Knead together on a floured surface for 5-8 minutes. | |
| 6. | |
| Leave to prove in a greased bowl covered with cling film (see instructions above) until doubled in size | |
| 7. | |
| When doubled, roll out the dough into large tear drop shapes - I like it thin so get 6 breads out of mine. Sprinkle fired coriander over it - it will transform your bread! | |
| 8. | |
| Bake for 12-15 minutes until golden - I then turn over and cook the underneath for a further 2-3 minutes. | |
Perfect served with this
A quieter week last week due to half term – I don’t know about you but it was a killer week – 2 trips to London, numerous trips to swimming pools, a couple of days away in the van and preparations for Violet’s birthday. All good though!
We still had some fabulous bakes though – A new member of our baking gang, is Sonia from Mummy Constant with her delicious looking Banana & Chocolate Muffins. The brown sugar topping gives these an extra ‘Wow!’ Make the most of these guys, banana doesn’t normally get a look in on my blog!
Kirsty from Hijacked by Twins certainly didn’t disappoint again, this Strawberry & Elderflower Swiss Roll sounds so unusual but yet so summery – I love the pic!
I’m sure you’ve guessed by how many almonds recipes I post that it is one of my most favourite flavours – These Cherry Bakewell Buttercream Cupcakes are just my idea of heaven. Thanks to Julie from Julie’s Family Kitchen for sharing them. They are too tempting for me!
We had another newbie to our group last week, the lovely Jenny from The Brick Castle shared the birthday cake her kids baked for her partner. Happy belated birthday Euan! Love the decorations on the cake – the artwork shows promise for her daughter’s art GCSE later this month.
It wouldn’t be #Bakeoftheweek without an entry from Eileen at ETSpeaksHome. I was actually in the room when this beautiful pavlova was made at the Sarsons Cookery School event.
Linking up this week with: A Mummy Too’s Recipe of the Week, Honest Mum’s http://honestmum.com/beef-fillet-with-a-red-wine-jus/ and Javelin Warrior’s Made with Love Monday & Super Golden Bakes’ CookBlogShare
Remember, you don’t actually have to be sharing a recipe to enter #Bakeoftheweek – If you have blogged about a picture of any bakes, it would be lovely to see them.
The new linky is now live – get entering – I’m on fire with my tweeting and sharing this week so expect to see your entries popping up everywhere! Here’s the badge code to include in your post:
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I’ve always wanted to try making my own naan, but I’ve never given a go figuring it was some kind of complicated and time-consuming process. But this is surprisingly quick and the results look fantastic…
I know what you mean – I was always under the illusion that anyone who made their own had too much time on their hands. I love having a spare batch in the freezer too – makes me feel all domestic goddessy!
Homemade flatbreads are so incredibly superior to shop-bought! I haven’t made naan before but your recipe looks achievable and yummy. Thanks for linking to #CookBlogShare!
Thanks Lucy – its a most definitely achievable recipe and I completely agree about homemade flatbreads!
Hi Helen, I share my recipe with “Bake of the week”,
Tell me if is all right
Ciao
lucia
All good, thanks so much for linking up Lucia. Welcome to the #Bakeoftheweek gang!
Oh brilliant would never to think to make these but will now! Thanks for linking up to #tastytuesdays
Hope they work out well for you! Thanks for your comment x
I’ve only ever made naan using a packet mix – but this seems incredibly easy and not half as many ingredients as you’d expect. We have curry once a week, so I think I have to give these a try 🙂
Thank you for the mention and the lovely comments about the cake 😀
Oh I didn’t know you could get packet mixes for naan breads. I’m quite glad, I might have never experienced how tasty this recipe was! Thanks again for linking up x
i made my first naan breads earlier in the year and i was surprised by how easy they were to make as the dough was not bread dough. yours look much neater than mine x
Oh you know me, I’m all superficial about how it looks! Thanks for linking up again x
Nom Nom Nom. Love the look of these. Had a curry last week and it would have been hugely enhanced by a good nann. Xx
Thank you! I’m just in the mood for curry tonight now!
I hope i’ve linked up properly, I seemed to go round in circles?
All done, Camilla – Thanks for linking up – your Victoria Sponge looks delicious!
Yum! They look great and naan seems to be the one type of bread I can make without disasters so will definitely try this one. Thanks so much for linking up with #recipeoftheweek – I’ve pinned and tweeted this post and there’s a fresh linky going live at 6pm this evening 🙂
Thanks Emily – I’m glad to hear other people have bread issues sometimes too!
The naan breads look fab! Might actually try this one. Or get my husband to do it!!
x x
Good plan there! I like your honesty x
I just don’t know how you do it! Making naan would usually scare the hell out of me but looking at this, I think I actually might give it a shot. Will let you know how it goes. Wish me luck! Ha 🙂
Rahul
Nah, Rhaul – it really is super easy. I’ve seen your cooking and can’t believe you would be intimidated by this x
Ooooh yummy! I haven’t tried making my own naan bread before, I must give it a try! All linked up x
Thanks Kirsty – Good luck with your first time making Naan – hope you like this version x