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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 12 |
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Easy, tasty accompaniment to curry dishes Ingredients:
25 g butter |
150 ml milk |
400 g cake flour |
15 ml cumin seeds (optional) |
5 ml baking powder |
5 ml yeast |
20 ml sugar |
1 egg |
15 ml salad oil |
10 ml salt |
50 g melted butter, for brushing |
Directions:
1. Heat the butter, milk, sugar and salad oil until the butter has melted and the milk is tepid.
2. Put the other ingredients together in a bowl and make a soft dough, pouring in the milk mixture to keep the dough soft.
3. Knead for 15- 20 minutes.
4. Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
5. Split the dough into as many portions as you want and roll out into rounds and place on a floured tray near the cooker and keep covered.
6. Heat a heavy-based frying pan over moderately high heat.
7. Brush the pan with melted butter and toss the naan into the pan and let it fry for 2 minutes.
8. Meanwhile brush the top with more melted butter.
9. Turn the naan bread over and cook for a further 1 1/2 minutes.
10. Brush the cooked side with more butter.
11. When cooked place in tin foil to keep warm.
12. Keep in tin foil if you wish to freeze them; place in a moderate oven to heat through.
13. Cooking time of 4 minutes is for each naan bread, not total cooking time.
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