Directions:
- Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
- Start your machine on the dough setting.
- 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
- Preheat your oven to 250C and have 3 shelves in it.
- Grease 3 flat oven trays.
- When the bread machine has finished, tip out the dough onto a floured board.
- Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
- Bake in the oven for about 7 minutes, or until the bread just begins to colour.
- The bread can be frozen in bags for later use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 858.74 Kcal (3595 kJ) | ||
| Calories from fat | 274.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.47g | 47% | |
|---|---|---|---|
| Cholesterol | 49.73mg | 17% | |
| Sodium | 661.99mg | 28% | |
| Potassium | 427.23mg | 9% | |
| Total Carbs | 130.14g | 43% | |
| Sugars | 25.95g | 104% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 14g | 28% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 191mg | 19% | |
| Amount Per 100 g | |||
| Calories | 301.59 Kcal (1263 kJ) | ||
| Calories from fat | 96.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 47% | |
|---|---|---|---|
| Cholesterol | 17.46mg | 17% | |
| Sodium | 232.49mg | 28% | |
| Potassium | 150.04mg | 9% | |
| Total Carbs | 45.71g | 43% | |
| Sugars | 9.12g | 104% | |
| Dietary Fiber | 1.1g | 12% | |
| Protein | 4.92g | 28% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.4mg | 6% | |
| Calcium | 67.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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