Na Na Naan Bread

Makes a heap
by Tenina Holder

Videos


This is so delicious that I ate way too many, dripping with butter, and although I tried with the first lot to add flavour (parmesan, garlic, coriander seeds etc) I subsequently decided I liked to have plain as I could then add flavour later. Great with the Daal of the previous post, great with melted butter, or even {shudder} golden syrup, honey, jam or what the hell??? Vegemite! SO Aussie BBQ Naan...at your service!

I had of necessity to pre-make these for my BBQ cooking class, and I froze the dough unrisen in portion sizes. They defrosted and rose perfectly and were delicious, even 3 days later!

Check out the best instructions by watching the YouTube video HERE.

Need

  • 220 g milk
  • 1 egg, lightly beaten
  • 2 tbsp olive oil (can use ghee to be authentic)
  • 80 g Greek style plain yoghurt
  • 30 g fresh yeast or 2 tsp dried yeast
  • 550 - 600 g Laucke Bakers Flour Laucke bakers flour BUY
  • 1 tsp baking powder
  • 1 tsp sugar
  • Pinch Pink Salt Flakes Pink salt flakes BUY

Do

1  

Combine milk, egg, oil, yoghurt and yeast in Thermo bowl and blend 3 sec/speed 7.

2  

Warm 2 min/37ºC/speed 2.

3  

Add flour, salt, sugar, baking powder to Thermo bowl.

4  

Knead 3 min/Interval.

5  

Add a little more warm milk if the dough does not come together.

6  

Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours.

7  

Preheat Pizza stone on Cross Fire BBQ with hood down until temp shows at least 200ºC.

8  

Turn dough onto floured surface and knead by hand until smooth.

9  

Divide dough equally...about 100g per portion.

10  

Roll out to 1/2 cm thickness. Stretch by hand into a tear shape.

11  

Place onto hot Pizza stone for approx 5-8 minutes.

12  

You should not have to turn them over.

More

Serve immediately with toppings of choice.

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