Naan bread are a delicious addition to any Indian dish, but especially curry. This simple yeasted dough makes a very light and fluffy bread, and is flavoured with garlic butter and fresh parsley.
Preparation Notes: plus proving
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Yields:
8
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
301
Ingredients
225ml
semi-skimmed milk
1tsp.
fast-action dried yeast
150ml
natural yogurt
1/4tsp.
caster sugar
500g
strong white bread flour
Vegetable oil, to knead and grease
and grease
50g
butter
Small handful parsley, roughly chopped
Sea salt flakes, to sprinkle
Directions
Step 1Gently warm the milk in a small pan over low heat, until lukewarm. Remove from heat and stir in the yeast; set aside for 5min. Stir through the yogurt and sugar.
Step 2Mix flour and ½tsp fine sea salt in a large bowl and make a well in the centre. Pour in the milk mixture and stir until combined. Tip out on to a lightly oiled surface and knead for 10min, until smooth and elastic. Transfer to a lightly oiled bowl, cover with clingfilm and leave to rise until doubled in size, about 1hr.
Step 3Divide the dough into 8 equal pieces and roll each into a rough 18cm circle.
Step 4Preheat grill to high and oven to 130°C (110°C fan) mark ½. Heat an ovenproof frying pan until very hot and carefully add a naan. Cook for 3min, until the surface begins to bubble. Transfer to the grill, setting the pan as close to the grill bars as possible. Cook until just golden and bubbling, about 3min. Repeat with the remaining dough, keeping the cooked naans wrapped in a clean tea towel to keep warm.
Step 5Melt the butter in a small pan, remove from heat and stir in the crushed garlic. Brush the warm naans with garlic butter, then sprinkle over each some chopped parsley and a little sea salt. Serve.
Get ahead
Once the dough begins to rise, transfer the bowl to the fridge for 24hr. Bring back to room temperature and complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
