Recipe: Indian Naan Bread with Garlic Herb Butter

During our Indian-themed dinner, I delegated the job of making naan bread to Hubby (a.k.a. Roti-boy) to go with our lamb rogan josh. A couple of months ago, we made Jamie Oliver's flatbread, and loved how easy it was. Could it get any easier? Apparently so - Hubby whipped these delicious naan in less than 30 minutes.

Naan bread with garlic herb butter

Naan is a type of flatbread, and is typically served hot and brushed with butter or ghee. It is traditionally cooked in a very hot clay oven (tandoor), however it can also be easily made at home using the grill function on your oven. The baking tray is first placed in the oven to heat before baking, as it helps the dough puff up and brown. Cooking time is a mere 1-2 minutes, easy and quick!

Our Roti-boy did good :)

We love the simplicity of this recipe, and how it yields gorgeous, delicious naan bread. The garlic herb butter is optional, as it tastes good even without the butter. Both our kids especially loved mopping up the rogan josh curry sauce with the naan bread. A fantastic recipe!

Make naan in 4 simple steps - mix, knead, rest and bake, all in under 30 minutes.

Our boy enjoyed this very much

Naan Bread with Garlic Herb Butter (Indian)
Recipe by Baby Sumo, adapted from BBC Food
Preparation time: 10 -15 minutes
Cooking time: 2 minutes
Makes 5

Ingredients
For the dough
250g plain flour
2 tsp caster sugar
1/2 tsp salt
1/2 tsp baking powder
110-130ml milk
2 tbsp vegetable oil, plus extra for greasing

For the topping
A small handful fresh herbs, such as coriander or parsley, finely chopped
2 tbsp salted butter, softened at room temperature
1 clove garlic, minced

1. Sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk (start with 110ml) and oil.

2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky or more milk to help it come together.

3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.

4. Preheat the grill to high heat and place a heavy baking sheet on the upper shelf of the grill to heat.

5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned with some dark brown spots.

6. For the garlic herb butter, place the ingredients in a small bowl and mix well. Brush the naans with the butter and serve hot.

I am submitting this post to Asian Food Fest- Indian Subcontinent hosted by Chef and Sommelier. I'm also linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House.


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)