Naan Bread...... Mood = Punjabi

When eating Indain food, the usual accompaniment is Naan bread. And what a wonderful bread this is. I love the doughy bouncy soft texture of this and have been searching for a long time for a great recipe. I have found good ones, but not great, until the other day. I love going online and researching and trying things all the time and sometimes they work, and other times they don't. But the recipe i found yesterday was simply perfect and DIVINE!

When something is easy and simple i am all for it. I hate recipes that are too complicated. They make people panic and one of the main reasons i write my blog is to show that cooking is fun, quick, and enjoyable.

So i was scouring the net late one night and bumped into Tuti's Scent of spice blog. This blog is innovative, easy to navigate and has wonderful recipes that i am sure you will all love. But more importantly, you are going to love the Naan recipe she shares with us. I did, and so did my husband.

I was just making the bread as a test and when i realised that it was turning into everything i was looking for i quickly started making a chicken and potato curry.

Recipe:

420g all purpose flour
1Tablespoon caster sugar
1Teaspoon of salt
7 g yeast ( 1 packet )
180ml warm water
60g yoghurt
1 whole egg
60 g melted butter
1 t vegetable oil

Method:

• In your mixer, combine 380g flour, sugar, salt and yeast together.

• In another bowl, mix your egg and yoghurt till combined well.

• Add the warm water to the flour and also add the egg and yoghurt mixture.

• When you see the dough starting to combine, add the melted butter.

• If the dough becomes too sticky, add a tablespoon at a time of flour from your reserve till it is no longer sticky to the touch.

• Knead the dough for about 5 minutes in kitchen aid, or 10 minutes by hand.

• Place dough in a lightly greased bowl and cover with cling film.

• Let it rise for about 1 hour or until it has double in size.

• Punch down and then shape into about 8 balls.

• Let them rise for about 10 minutes, and then roll out on a lightly floured surface and make circular shapes with a little tear drop shape at the end.

• Heat a heavy non stick pan and add a little oil and cook the Naan for about 1-2 minutes on each side. You will see the bread start to bubble.

• This is the moment you know that something has gone RIGHT!

• Serve after you have cooked both sides.

You can even glaze this with garlic butter, or add nigella seeds, sesame seeds. Its a very versatile bread and becasue there is little salt you could use it to have with jam and butter fro breakfast if there is any left over.

What a treat. This is just a lovely recipe and the bread was eaten faster than i made it. I will definitely make this again. Definitely.