(at time of publication)
- 1 cup warm water
- 2 teaspoons sugar
- 1 tablespoon active yeast, plus 2 teaspoons
- ¼ cup trim milk
- 1 egg
- 4 tablespoons sunflower oil
- 3 ½ cups high-grade flour
- 1 teaspoon salt
- 1 cup wholemeal flour
- oil spray
1 Preheat oven to 250°C (or see 5 and 6 below for barbecue instructions). In a small bowl place warm water and stir through sugar to dissolve. Sprinkle over yeast and set aside in a warm place until frothy.
2 In another small bowl place milk, egg and half the sunflower oil. Use a fork to mix ingredients together well.
3 In a large bowl sift white flour with salt and stir in wholemeal flour. Make a well in the centre.
4 Combine the two bowls of wet ingredients then pour into the flours. Use a butter knife to mix ingredients until a soft dough forms. Add a little extra water if it is too dry. Add the remaining oil to dough and knead through. Cover with a greased piece of plastic wrap and leave to rest for about 20 minutes.
5 Preheat a grill plate or barbecue plate to high. Divide the dough in 8 even-sized balls. Allow to rest for a few minutes. Use hands to flatten into ovals then use a rolling pin to roll out into larger ovals — about 20cm x 12cm. Leave the dough to rest for about 5 minutes. Lightly spray both sides of naan with oil then bake breads on a hot pre-heated oven tray for 3 minutes on each side. Bake in 3 batches.
6 To cook on a grill or barbecue plate, turn barbecue plate down to a medium heat, lightly spray both sides of each naan with oil and cook a couple of breads at a time for two minutes on each side or until lightly golden and puffy. Serve hot.
To make garlic naan, crush 1 clove garlic to a paste and add a little oil. Brush naan after cooking with infused oil then serve.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 1g
Dietary fibre 4g
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