My first try and making homemade naan!
I had another recipe which called for slightly more ingredients – yogurt and butter – but I didn’t want to drive out just for these two items so I settled for something simpler. While the preparation time took a while (total 2.5 hours minimum), I reckon it was well-worth the wait! (It is simple to prepare and most of the prep time is more of you waiting for the dough to rise.)
The result was very lovely, fragrant and soft yet crispy crusted naan! We had this with baked BBQ chicken breasts and Nyonya achar. I know, weird combination but I was trying to clear out the fridge. The kids had this with either BBQ chicken or stuffed with back bacon and mozzarella. It was easy to make “stuffed” naan – simply place the ingredients in the middle of the flattened out balls and foll over. Noah kept asking for second and third helpings!
We had extras which is great because these can be chuck into the freezer to be kept for one of those days when I don’t feel like cooking up a storm in the kitchen! Tehehehe.
From Periplus Mini Cookbooks’ Malaysian Hawker Favourites
(Makes 8 naan)
450 g plain flour
200 ml water
1.5 tsp instant yeast
1 tsp white vinegar
1 tsp sugar
1 tsp salt
- Add the vinegar to the milk and set aside until the mixture curdles and thickens. In a separate bowl, dissolve the sugar in 100ml of the water and sprinkle in the yeast. Set aside until the mixture turns frothy.
- Place the flour and salt in a mixing bowl and make a well in the center. Add the yeast mixture and the soured milk into the flour and mix with your hands. Add the remaining water gradually to get a fairly soft dough. Add more flour/water if necessary.
- Knead the dough until it is smooth and elastic (takes about 10-15 mins of arm muscle!).
- When ready, set aside and cover with a damp cloth to rise until it doubles in size (minimum 1 hour).
- Divide the dough evenly into 8 portions. Roll each portion into a ball and set aside on a lightly floured surface until it rises and feels soft to the touch (about 30 minutes).
- Dust the working surface lightly with flour and using your fingers, flatten the balls into an oval/round shape. They should be approximately 1 cm thick. Lay them out on a well-floured surface (IMPORTANT!) and cover with a clean, dry cloth to rise until the dough feels spongy and light to the touch (about 30-45 mins).
- To cook, use a non-stick frying pan and place one naan in the center of your ungreased pan to cook on high heat and covered for two minutes. Turn and cook for another 2 minutes. Serve immediately with any dish of your choice.
- To store extras, cool the naan on a wire tray and store them in a container. They can keep for 2 days in the fridge or 2 weeks in the freezer. To heat up, sprinkle each naan lightly with water and cook for 1-2 minutes on each side in a frying pan. Frozen naans should be left to thaw to room temperature before reheating.