Naan to die for!
I love a good curry but I love an amazing naan even more. When you go out for a curry the naans are so special, slightly crispy on the bottom, slightly sweet, fluffy with a really bubbly texture. These naans are like that.
Packet naan is OK but never lives up to a fresh curry house naan. These though are just as good as a curry house naan, with all the satisfaction that you made them yourself. Even better the are really, really easy to make.
I’ve tried making them on the baking stone, they just dry out. I’ve made then directly on the stainless grid, they just get a little too crispy, the way to go is in a cast iron pan.
Cooking surfaces
BBQ Temperature
Ingredients
- 500g plain flour
- 4 tsp baking powder
- 30g sugar
- 100ml milk
- 1/2 beaten Egg
- 1/2 tsp salt
- 200ml water
- Oil or ghee for basting
Equipment
- I use the Small Big Green Egg skillet
Method
- Put all of your ingredients into a mixer, with the exception of the oil, and knead together (alternatively knead by hand).
- Leave to stand for 30 minutes.
- Heat your Egg to 250°C with a stainless steel grid and a cast-iron skillet.
- Split the dough into 4 portions and roll out (using flour to dust your surface and naan), until the dough is about 7mm thick.
- Brush the top of your naan with oil.
- Place the naan onto your cushion, oil side down.
- Wet the backside of the naan with water to make it sticky.
- Now using the cushion, pop it into the cast iron skillet and flatten it down.
- Cook for about 1 minute to 1 minute 30 seconds until the naan has bubbled up.
- Add a little extra oil to the top surface of the naan if needed.
- Now flip your cast iron pan upside down so the top of the naan is directly above the fire.
- Cook for 45 seconds to a minute until the naan has coloured nicely.
- Use a spatula to release the naan from the pan and place on a plate.
- Repeat until you have cooked all your naan.