Naan indian bread

Naan indian bread

Ingredients:
500 grams white flour sieved
1 teaspoon baking powder
1/4 teaspoon baking soda
1 egg beaten
2 teaspoons sugar
50 ml milk
5 teaspoons ghee (or oil)
Water
Salt to taste

Note: Naan bread is traditionally cooked on a hot stone plate inside the oven at a very high heat very quickly, as most kitchens won’t have a stone plate to cook on, the baking trays need to be very hot to help cook the naan properly. You can also use a pre-heated pizza stone plate.

Preparation:
Mix the sieved flour, baking soda, baking powder, beaten egg, sugar and milk. Add enough water to knead into a soft and smooth dough. Cover with a moist cloth, put aside in a warm environment for 10 minutes.
Add melted ghee or oil, knead and punch the dough, cover and put aside to ferment for 2 hours.
Divide the dough into 6 balls, place on a lightly floured surface. Flatten each ball to make a round disc, stretch on one side to form an elongated shape. Refer to photo.
Place on a greased baking tray. Bake in a preheated oven (230º C) for 2-3 minutes or until light golden.
Serve hot with curry dishes.
Enjoy and relive the good old days when “Marchand Naan” used to travel the streets selling this delightful Indian bread.