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Naan bread

(0)
30 Min
 
portions
46 %

Carbs

6 %

Fats

8 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 350 g
Energy 1097 kJ / 262 kcal 3837 kJ / 917 kcal
Sat. fat 1 g 3 g
Unsat. fat 3 g 8 g
Fibre 3 g 8 g
Salt 1138 mg 3981 mg
Units:
 
  • 200 g
    Selfraising flour
  • 44 ml
    Skimmed milk
  • 44 ml
    Yoghurt
  • 30 ml
    Tap water
  • 16 ml
    Sunflower oil
  • 7 g
    Yeast - Dry
  • 5 g
    White caster sugar
  • 4 g
    Salt
  • 350 g
    Total recipe weight

Equipment

1 x Skillets , 1 x Turners , 1 x Mixing Bowl , 1 x Rolling pin , 1 x Sieve
Method

Preparation time

10 Min

Cooking time

10 Min

Show pictures

1

Heat the oven to ( 150c / 302f)

2

Mix the yeast with the sugar and luke warm water and leave for 5 minutes

3

Sieve the self raising flour and add the and the salt

4

Add the yeast, the yoghurt and milk, mix thoroughly

5

Knead the dough until soft and stretchy

6

Seal the mixing bowl and leave to prove in a warm place for 10 to 15 minutes ( 25c / 77f)

7

Once again knead the dough shortly to lose the excess air

8

Divide the dough into pieces of 60 to 75 grams and form little balls. Lightly flower the kitchen table; then using the rolling pin roll out the dough balls into oval shape of approximately 1/2 cm thick.

9

Place them on a oiled flat oven tray and bake them for 10 to 15 minute until they puff up a little. Serve them straight out of the oven or keep them shortly wrapped under towel.

Tips

1

Variation tips, try adding garlic, cheese, caraway seeds or cumin seeds

2

Instead of baking in an oven you can grill the Naan breads on a griddle for 2-3 minutes on each side on medium heat.

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