Irresistible and delicious Indian naan

Indian cuisine for me is directly linked to a number of personal anecdotes. I remember Mr G. took me to an Indian restaurant for the first time. And not the least: we went to The Red Fort in London. The seekh kebabs, tandoori chicken, saffron rice and kulfi: it was one big feast. In addition, I remember the bill, but the love for Indian cuisine was born. When years later, after my graduation, I got to choose where to go for dinner with the family, I choose Indian cuisine. Now, over 10 years later, I shall still hear some relatives didn’t think that was a great choice; another beautiful memory ;-).

At home we cook Indian food regularly; I love homemade butter chicken. And my new favourite is vegetarian masala with sweet potato. Up until recently we served it with store-bought naan, which is so different from the naan you get in restaurants. Since a failed attempt by Mr G. to make his own naan, that seemed the only option though (you must know that he is the best cook of the two of us; if he fails why should I try?).

While Mr G. was abroad for work, I started experimenting (with or without milk, oil or ghee, pan or oven) and after a few attempts I ended up with the delicious recipe below. Once you’ve tried these, I’m sure you will never buy naan at the supermarket again!

Freshly baked naan

Serves 2 or makes 4 pieces

Ingredients

• 225 gr of wheat flour
• ½ bag of yeast (3 ½ gr)
• ½ tsp. of sugar
• ½ tsp. of salt
• 1 tbsp. of melted ghee
• 45 ml of Greek yogurt
• 90 ml of lukewarm water (this could be a bit more or less, don’t add all the water at once)
• Extra: melted ghee to brush the naan just before and after baking

Instructions

1. In a large bowl mix the flour, yeast, sugar and salt
2. Pour and mix in the melted ghee and yogurt
3. Add the water and knead the dough for about 5 minutes until smooth (it’s ready when the dough springs back when you press the surface lightly with a finger)
4. Form into a ball, loosely cover with a cloth or cling film and let the dough rise in a warm place for about 1-1 ½ hour
5. After rising divide the dough into 4 equal pieces, and shape each piece into a small ball
6. Heat a large frying pan over medium heat
7. Working with 1 piece at the time, roll it out on a floured surface. The thickness should be around 5mm; the naan will grow when you bake them
8. Grease one side with a thin layer of melted ghee and bake in the hot pan until golden brown and the characteristic large bubbles have formed; meanwhile you grease the surface with ghee as well
9. Flip the naan and cook the other side until golden brown
10. Take out of the pan cover with foil to keep warm while baking the rest of the naan

There you go, a really simple recipe for homemade naan. It’s delicious if, just before serving, you brush the naan with some extra melted ghee.

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