Quick Naan Bread

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Light and fluffy, lightly caramelised naan breads; you will not believe that these are made and cooked in under 15 minutes! Eaten fresh, you will be convinced that these are the genuine article made with yeast! The dough keeps well in the fridge for 2 – 3 days, so cook up what you need and make the rest fresh, the following day.

I also enjoy making fresh naan breads, but sometimes timings can be tricky. You need to ensure that you start preparing the dough with sufficient time for the dough to rise and be ready when you are ready to cook them. More fundamentally, you need to remember to start making them a few hours before your meal and I frequently forget to do this! To have such a scrumptious recipe that I can throw together at the last minute, is invaluable!

How to make Quick Naan Bread

Collect all your ingredients together:

• plain/all-purpose flour plus extra for dusting when rolling
• baking powder
• bicarbonate of soda
• fine salt
• natural yoghurt

Now make these amazing little breads:

1. Weigh the flour, baking powder, bicarbonate of soda and the salt into a mixing bowl and stir to thoroughly mix.
2. Add the natural yoghurt and mix with a spoon to combine.
3. Tip out onto a lightly floured work surface and quickly knead to bring it all together.
4. Cut into 6 or 8 depending on how large you want your naan breads to be. I usually make 8 small/medium sized breads.
5. Shape each into a ball, place smooth side uppermost, and use a rolling pin to shape into an oval or teardrop shape roughly 5mm/0.2in thick. The ones in the photograph measured 11-12 cms/4.5 in x 13-14 cms/5.5 in.
6. Heat a non stick frying pan over a very high heat. As the pan heats, brush the top side of the naan with water.
7. When the pan is hot, add the naan, wet side down. Immediately cover with a lid and reduce the heat to moderately hot. You should see large bubbles in the dough, very quickly. My hob heats from 1 – 9. I start at 9 and reduce the heat to 7. However, this may change; the pan will heat up the more naan you make.
8. Flip the bread over when the underside has lightly caramelised, and cook on the other side.
9. When cooked, flip again and, if you like, brush with melted butter or garlic butter. You could also sprinkle with sesame seeds and/or chopped fresh herbs.
10. Serve immediately, hot and straight from the pan.
11. NB Each time you add new naan to the pan, wipe it out and put it back over a very high heat before adding new breads and reducing the heat.

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Made this recipe?

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