Description: No curry is complete without a flatbread, and arguably the Naan is the king! Here is a recipe that Katy adapted and trialled on the Blake & Bull HQ range cooker.
Ingredients: 315g strong white bread flour, keep the bag to hand to dust 1.5 tsp fast-action yeast 1 tsp sugar or a generous squeeze of honey 150ml warm water 1 tsp salt 5 tbsp natural yoghurt 2 tbsp melted butter or ghee Oil to season your liner and coat the proving bowl 2 small dried hot chilli 3 tsp of mixed seed (I used nigella, cumin and fennel)
1. Mix together a couple tablespoons of the warm water with the sugar and yeast. Let this sit until it bubbles, whilst this is happening there is plenty to do!
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2. Put you’re flour and salt into a mixing bowl and mix together. Melt your ghee gently and have it ready with the remainder of the warm water. If you wants seeds through your dough, then add them now too. A teaspoon or so will suffice, toasted lightly first.
3. Add the yogurt to the yeast mixture, then the ghee( Make sure that it has cooled, it should only be warm), pour over your flour and mix. Go on to add the water. You will have a very wet sticky ‘dough’. More of a paste! Knead this for 5 or so mins until it starts to retain it’s shape more, and is less paste like. Set to prove for an hour and a half in an oil coated bowl, .. it should double in size. Mine didn’t, I think that Blake & Bull H&Q was a little chilly! The better the prove, the better the characteristic bubbles later..
4. Knock the dough back, and divide into 8 pieces. Roll each one on a floured surface and pull into a teardrop shape. Take your seasoned liner and place on the hot plate. Then place your Naan on this, turn when the first bubbles appear on one side (let the bubbles firm up a bit). You will get colour quickly, and you can flip to colour all sides. Don’t be afraid to go dark!
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5. I then transferred mine to the oven, on one of our cast iron baking sheets to keep warm, I also found that they needed a bit of cooking through.
Things that I found tricky - The wetness of the dough, although I think the yogurt adds so much to the mix that I wouldn’t remove it. I found that because my prove wasn’t a triumph, the breads were a little flatter than I had liked.
What I found out - Cooking on the hotplate is fun and quick, and definitely gave an authentic darkness to the Naan! The dried chilli warmed in the ghee gave a really nice chilli taste and warmth, not chilli heat. And I liked the fennel A LOT! I think they offset the rich ghee too.In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
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When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet on the Simmering Plate until the pan is hot. Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
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When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet on the Simmering Plate until the pan is hot. Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
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