DAILY BREADS
It's surprisingly easy to make traditional Indian roti, naan and paratha with these step-by-step guides
NA AN Naan is a delicious, puffy bread made with yoghurt. Some recipes also use yeast but this is a quicker, simpler version. Traditionally naan is cooked on the walls of a tandoor (clay oven). As it isn’t easy to recreate the same intense heat at home, these will taste slightly different but they’re still wonderful, especially hot off the grill. Enjoy them plain or with a topping – they’re great for mopping up curries or on their own. 3 cups plain flour 1½ teaspoons sugar ½ teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ¼ cup milk ½ cup plain, full-fat creamy 3 yoghurt, eg Gopala Thick & Creamy (available from supermarkets) 1 tablespoon melted butter (or
ghee), plus extra for basting ¾ cup (approx) warm water
Topping ideas:
poppy seeds, chopped coriander, cumin seeds, mint, garlic, chilli flakes or a combination (optional)
1 Sift flour into a bowl and mix in sugar, salt, baking powder and baking soda. Make a well in the centre and add milk, yoghurt, melted butter and enough warm water to make a soft but not sticky dough (A). 2 Knead the dough for 5-10 minutes until smooth, pliable and soft. Divide into 6-8 balls. On a lightly floured surface, roll out each ball into an even, thin, oblong shape (B).
3 Preheat an oven grill. Heat a non-stick pan, place a naan in the dry pan and fry until bubbly and golden on the underside (C). Transfer to a lined baking tray. Repeat with remaining naan.
4 Brush the uncooked side of each naan with melted butter, mixed with the topping of your choice if using (D). Place under the hot grill until browned and blistered. Serve hot. Makes 6-8