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.
- 500g strong white flour
- 2 tbsp light olive oil
- 2 level tsp Easy Bake yeast (about 7g)
- 10g table salt
- 3 tsp sugar
- 300ml warm water
- 2 cloves garlic
- 25g salted butter
- Big Green Egg Basting pot and Brush for the naan
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.