This was the first time I had made Naan Breads, growing up my Nana would make Parathas, these are usually my favourite Indian breads but I thought I would give naan bread a go. They worked out well!!

I looked at two recipes, see below:

http://www.food.com/recipe/madhur-jaffreys-naan-bread-446809

http://www.hairybikers.com/recipes/naan-bread/print/1165#56YXlId52zm8FqYk.97

Ingredients:

500g Bread Flour

1 egg

2 Tsp Dried Yeast

1 Tbsp Fennel Seeds

1/2 Tsp Salt

1/2 Tbsp Caster Sugar

1/2 Tsp Baking Powder

1 Egg Beaten

2 Tsp olive oil

200ml Natural Yoghurt

300ml Warm Milk

Melted Butter (enough for glazing)

Toppings (Optional)

Garlic Grated

Coriander Chopped

Method:

Mix the flour, yeast, fennel seeds, salt and baking powder in a bowl until well combined.

Add the egg, olive oil and yoghurt and mix.

Add two-thirds of the warm milk to the dough mixture and stir until well combined. Gradually add the remaining milk as necessary until the dough is smooth and soft (you may not need all the milk).

If kneading with hands flour these first and knead onto a floured surface for 20/25 minutes. I used the Kitchen Aid for around 10 minutes until it was soft and elastic. Put the dough into a bowl, cover with a clean damp tea towel and set aside in a warm, draught-free place for one hour until the dough has doubled in size. I had warmed the oven earlier and turned it off, I wet a muslin cloth and covered the bowl and popped it into the oven for about 30 minutes.

Slap the dough down and knead the dough a bit more…..

Separate into balls, I made 8.

Then place on  floured tray cover again with damp muslin and rest for another 30 minutes they again should double in size…

Heat a tray in the oven at around 200 degrees, maybe 220 degrees depending on your oven, the tray needs to be hot!

Get a dough ball and flatten with palm of your hand to as thin as you can, then stretch out one side.

Brush melted butter on one side then carefully remove the hot tray from the oven place the naan butter side down then brush the top side with more butter and garlic/coriander/salt if using. The naan should bubble on the tray.

Place tray back into the oven for about 10 minutes, or until the naan is bubbling and browned.

Alternatively, using a hot skillet and a pre-heated grill, place your naan onto skillet butter side down, brush the top with the flavourings let it bubble then pop under the grill.

Repeat with the rest of the balls. Serve with your favourite curry…