I know, I know, I think this is now the third naan recipe on here. But I really think there are so many kinds of naan out there that it bears repeating and changing and improving. THESE ARE DELICIOUS. Serve with loads of butter, all melty and fragrant and of course all those curries we have been posting on here lately. We have a new project afoot that you will love if you love a good curry, so stay tuned. Make sure you are subscribed to my mailing list. You will never miss a trick (or a recipe) plus you get a free ebook and offer when you sign up! You heard it here first folks.
In the meantime...get your naan on. YUM.
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- 2 spring onions, roughly chopped
- 2 Garlic Cloves
- 220 Grams milk
- 1 egg
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 80 Grams Pot set yoghurt Recipe
- 2 Teaspoons dried yeast
- 550 - 600 Grams Bakers or Strong Flour BUY
- 1 Teaspoon baking powder
- 1 Teaspoon Raw Caster Sugar BUY
- 1 Pinch Pink Salt Flakes BUY
- Butter melted to serve BUY
Place spring onions and garlic into the Thermomix bowl and chop 4 sec/speed 5 set aside.
Combine milk, egg, oil, yoghurt and yeast in the Thermomix bowl and blend 3 sec/ speed 7.
Warm 2 min/37°C/speed 2.
Add flour, salt, sugar, baking powder and the chopped spring onions and garlic to the Thermomix bowl.
Knead 3 min/Interval.
Add a little more warm milk if the dough does not come together.
Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours.
Preheat oven to its maximum temperature with a pizza stone in to heat up, if you have one.
Turn dough out onto a floured surface and knead by hand until smooth.
Divide dough equally... about 100g per portion.
Roll out to 1/2cm thickness. Stretch by hand into a tear shape.
Place onto lined tray, or hot pizza stone for approx 5-8 minutes.
The naan can also be cooked on a hot pan, turning after a couple minutes.