Flat Breads or Naan

Flat breads or naan

There’s nothing quite as satisfing as cooking your own flat bread and tucking into that soft, pillowy bread whether it’s served as a naan with a curry or as a flat bread to go with dips or kebabs.

One of my favourtite ways is with shredded brisket, minty and garlicy greek yogurt, pickled white cabbage, some red onion and a good drizzle of sriracha.

Alternatively baste them with garlic infused melted butter and you have delicous naan to go with curry.

Method

If you come to one of my classes, you’ll make the bread by hand, it’s important to know how a well kneaded dough feels. However you can do it in the Thermomix, Kitchen Aid or Kenwood mixer.

• Put all the bread ingredients into your mixer and either use the dough function or dough hook and knead together for about 7-9 minutes. You’re looking for the texture of the dough to go nice and smooth.
• Once kneaded, place into a slightly oiled bowl at least 2-3 times bigger than your dough ball and cover with cling film.
• Place somewhere warm to rise, your dough should at least double in size over 1.5 to 2 hours.
• Take your dough out and knock back (this is just a gentle knead by hand).
• Portion your dough into 6 for plate sized flat breads or 8 to 10 for naans.
• Roll out with a rolling pin until they are about 4mm-5mm thick.
• Get your EGG setup for a direct cook with just the stainless steel grill at 250°C.
• Cook each flat bread directly on the grill, it’s easier to do them one at a time. Once they have puffed up, flip them over. They probably need 1 minute 15 seconds on the first side and 1 minute on the other.

For naan breads

• Melt some butter and the chopped garlic in a cast iron pot on your grill.
• Once cooked baste the naan with the butter.

This recipe is basically my standard bread recipe with sugar added. I got it from Susan Stoneman who is on several of the forums. She was Cook of the Year for the South West and I have had the pleasure of meeting her.