Time to make: 15 mins
( Hands-on time: 10 mins )
(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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 1g
Dietary fibre 4g
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.
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