Indian Naan bread...

I love bread, who doesn't?! I also love Indian food, though this one isn't everyone's favourite... but what goes well with an Indian meal if not bread, Naan to be exact. I admit, I used to buy it, do it the "easy way", but... it turned out that the "easy way" is to actually make it myself. It's easier, cheaper, healthier, more delicious, I can flavour it if I chose to do so (think coriander, garlic, mixed seeds, onion) and on top of all that - there's no need for the plastic bag as a packaging! 

You can easily make more and freeze the surplus - that way you'll have a Naan at hand whenever you need it (which is exactly what I'll be doing next time I'll be making them).

This recipe comes from a great Indian cookbook by Amandip Uppal "Indian made easy", if you enjoy Indian cuisine, this might be a cookbook for you (there are all kinds of recipes there, it's not exclusively vegan/plant based).

How to make it...
- 7 g dried yeast (that's usually 1 sashet)
- 1 teaspoon caster sugar (optional, but I highly recommend to use it)
- 200 ml lukewarm water
- 400 g strong bread flour
- 2 tablepoons veg oil
- 1/4 teaspoon fine sea salt

Mix together yeast, sugar and water, stir well and leave for few minutes. After that time add oil and pour that mix over flour mixed with salt, in a bowl. Add the water mix bit by bit, while mixing the dough with one of your hand. Flour your hands and begin to knead and form a ball. Your dough should be soft, not sticky, keep kneading for about 5 minutes. The final consistency should not be very soft or hard, more like springy to the touch. Cover and rest for 25 minutes.
Using slightly oiled hands divide the dough into about 8-10 equal size balls. Place on lightly oiled tray, cover and leave in a warm place for about 20 minutes, until double in size. 

You can bake/cook your naan in two ways:

1. Preheat the grill to medium-high, with a heavy based baking tray placed on the top shelf. Roll our the dough balls thinly and evenly. One by one place the rolled out naan onto the baking tray, brush lightly water and grill for about 1-2 minutes on both sides, until lightly browned and puffed up.

2. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.

Serve hot. If you have any leftover naan you can eat it at a later time - I put mine in the toaster to reheat it, simple.


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