This Naan Bread, a type of flatbread, recipe doesn’t require any oil or eggs. It’s relatively easy to make once you get the hang of it.
1 tablespoon (½oz / 15g) active dry yeast
½ cup (4oz / 120ml) milk
½ cup (4oz / 120ml) water
1 tablespoon ( 20g ) sugar or molasses
½ teaspoon (4g) salt
1Combine milk, water, sugar and salt in a medium size saucepan. Place on a stove and heat it up until the liquid is warm. You can test it with your finger. Stir it with a spoon a couple of times to make sure the sugar dissolves. If the liquid is too hot, wait a couple of minutes. It should be warm but not boiling hot.
2Add flour and yeast and mix well using a spoon. It should be very sticky.
3Optional: Cover the saucepan with cling film and leave the dough to "autolyse", allow the flour and the yeast to react with each other. It makes the dough easier to work with later on but if you are in a hurry, you can skip this step.
4Take the dough out and knead for 5 minutes. It will be very sticky. Use only the fingers of your hand to mix it using a “grab, stretch and slap” method. If you have one, use a dough scraper to collect the dough and bring it back together whenever it sticks to the surface. At the end of the five minutes the dough will become a lot more firm and elastic. Its texture should change completely.
5Place the dough back into the saucepan and cover with cling film. Let it sit there for 15 minutes and rise.
6Preheat the oven to 374 °F (190 °C) no fan, bottom heat only.
7Cover a baking tray with baking paper. Split the dough into two and place on the baking paper.
8Form flatbreads about 1 inch thick. Cover the flatbreads with cling film and allow the dough to rise again ~ 15 minutes. The flatbreads should increase in size by about 20%.
9Remove cling film, poke their surface with a fork all over and bake in the oven for 12 minutes or until the top is golden. After you remove the bread from the oven let it rest for 10 minutes or so. Serve right away while it’s still warm.
- Once you start working with the dough, it will very sticky but try to avoid adding more flour or the bread will come out dense. Fill a small bowl with water and dip your fingers in it every time you work with the dough to prevent it from sticking.
- Check the label on your flour. It has to be bread flour. When making bread you want to have a high protein content, a minimum of 11%. It will allow the dough to develop a proper gluten structure and properly rise.