Homemade Naans

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Ingredients

Makes 4 naans (around 8-10 inch)

300g of plain flour

50 ml semi skimmed milk

180 ml room temp water

15ml honey

5ml olive oil

7g (1 packet) yeast

6g fine salt

Topping (1)

2-3 tsp olive oil

1 tsp fennel seeds

1tsp cumin seeds

1 tsp coriander seeds

1 tsp whole black pepper

2 tsp flaky salt

Topping (2)

2-3 tsp olive oil

1 tsp flakey salt

2-3 spring onions (scallions) finely diced

Topping (3)

1 tbsp butter

2 cloves garlic, pulverised

2-3 tbsp chopped coriander leaf (cilantro)

1 tsp flaky salt

Naans at home can be a bit of a tricky one. I've tried various hacks (which I've generally found unsatisfying), and gone though some evolutions. The basic challenge is that - while 'naan' covers a range of different breads - they are all made traditionally in a tandoori oven (or similar), by sticking the dough to the side of the oven, creating a crisp part where they stick, bubbling across the surface, but still with chewy and fluffy bread.

You (likely) won't have the right type of oven for this in your kitchen. I've found though you can do a reasonable job mimicking it by putting a large cast iron pan on the top shelf at full heat. The dough should then stick to this hot surface in a similar way and create a similar effect. (Not exactly the same, but probably as close as you're gonna get - or at least as close as I've been able to) I've also used a large enamelware backing dish for a similar purpose, and I imagine a pizza stone would also work. You do need something that holds heat like this though. A regular oven tray won't work - it needs to heat from both above and the contact surface below.

This is an all purpose flatbread - thin enough you could use it to make a wrap, but with enough fluffiness it'll also dunk into sauces and curries well. If you want to make it fuller and more 'bready' just make the breads a bit smaller in diameter (say 6-7 inch) than I'm recommending here.

The toping I give here (1) is totally optional. This is what I go with for roast meats or kebabs. But you can put whatever you want on them. If I were making British Indian (like a tikka masala) I would top them with (3) butter, garlic, and coriander leaf (cilantro) which is a favourite. (2) A little olive oil, sea salt, finely sliced spring onion (scallion) is also really nice - that was my dad's favourite and I'm increasingly going with that for Pakistani curries (which I'm slowly learning). Or just plain!

You might need to practice a few times, so if it's your first attempt maybe make double the amount so you can mess the first few up. But it's not too hard - once you get it down, you'll find you can crack out a batch of these in no time at all.

These are obviously best fresh. Allow 10 minutes or so to cool, then serve immediately. If you want softer bread put them in a pile and cover them as they cool (this'll also keep them warm), if you want crispier bread, let them air cool.

Combine all the naan ingredients, mixing the liquids first, then yeast, then flour and salt (together). Mix roughly until combined. Cover and leave for 15 minutes.
Mix again – it should be sticky but hold together - for another minute or so. Cover and leave for 2 hours. You don’t need to kneed, and it’ll probably be too wet to work it anyway.
On a dusted surface scoop out the dough (it should have doubled in size). Fold over flatten and repeat a few times. Divide and shape into 4 balls. Cover and leave for 25-30 minutes. (No more)
Preheat oven as high as it’ll go, put a cast iron pan (or enamel with low sides) in on the top shelf to heat up. (Whatever you have, but it needs to heat from below as well, my 10 inch cast iron is the perfect size)
Dry roast the fennel, cumin, black pepper, and coriander seed. Semi crush in a pestle and mortar – so its broken down, but not completely fine. Combine with flaky salt for your seasoning mix.
When you’re ready, flatten out a ball with your fingers. Push down with individual fingers in a claw shape repeatedly, rather than pat flat with your palm. (This will make it rise somewhat unevenly rather than one big bubble, giving you the classic naan leopard spotting). This should make 4-6 inch patties. Pass these back and forth between your hands. It should make a 8-10 inch or so naan. As they reach full size you’ll feel then starting to feel a bit sticky in your hands, this is fine. I make these as I go, so they don’t stick to the surface as I’m waiting for the other breads to cook.
Being careful to avoid burns, place the naan into the pan (it’ll stick so it needs one smooth motion) and put back onto the top shelf for 3 minutes, or until unevenly browned on top. (This is oven dependant, in mine its exactly 3, in a cooler oven maybe 3:30) The heat from the cast iron should have cooked the bottom. Remove with tongs (it should release now) and do the same again with the next dough. (Tip use a phone timer or similar, this’ll all happen quite fast so its easy to lose track)
Place the cooked naans on a plate. Brush with 1/2 tsp olive oil as they come out and sprinkle one tsp of the seasoning mix over.