Naan Bread

Even though most of my kids have gone through picky eating stages I like to try new things. We try new things a lot. One day Regan was laughing about how I was lamenting again that my kids weren’t enjoying the crazy thing I made for dinner. He told me I should just give in and make “normal” meals. No way 🙂 I love food and there are so many tasty things to try. One way that I get my kids more interested in eating other foods is try add a bread with the meal too. So when I made butter chicken I added in some Naan Bread too. None of these pictures are anything fancy… I did them all on my phone.

naan_and_supper

This recipe is adapted from the cookbook Mastering the Art of Baking by Anneka Manning

naan_dough

Naan Bread

45 minutes

15 minutes

6 - 10 inch

Ingredients

  • 2/3 cup lukewarm milk
  • 2 tsp white sugar
  • 2 tsp dried yeast
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 Tbsp vegetable oil, plus extra for greasing
  • 2/3 cup + 2 Tbsp plain yogurt
  • 1 egg, lightly whisked

Instructions

  1. Combine the milk and sugar in a small bowl, sprinkle over the yeast and set aside for 5 -6 minutes or until foamy.
  2. Sift the flour, salt and baking powder into a large bowl. Add the yeast mixture, oil, yogurt and egg. Stir with a wooden spoon to form a coarse dough.
  3. Turn out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Shape into a ball and place in an oiled bowl, turning to coat. Cover the bowl with plastic wrap and set aside in a warm, draught free place for 1 hour or until doubled in size.
  4. Preheat the oven 475 degree. Preheat a large, heavy-based baking tray in the oven.
  5. Knock back the dough with just one punch to expel the air and divide it into 6 portions. Roll each portion into a ball, place on a lightly greased baking tray and over with plastic wrap. Working with one ball at a time, use a rolling pin to roll out onto a lightly floured work surface into a rough oval, about 10 inches long and 5 inches wide.
  6. Working quickly, remove the hot baking tray from the oven and slap 2 naan onto it. Immediately place in the oven and bake for 3 minutes or until puffed. Transfer to a large dish towel to keep warm. Repeat to cook the remaining naan.

Naan are best eaten on the day they are made.

https://rhondasteed.com/naan-bread

naan_basket

The recipe sounds a little ing but it is pretty easy! Just give it a shot!!

naan_withchicken

footerweb

More posts like this:

the VERY

LATEST

FIND US

Rhonda Steed is located in

Raymond, Alberta, Canada.

A
B
C
D

@justrhondalee

LONDON - PARISOLIVIA
A
B
C
D