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, 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 un-risen in portion sizes. They defrosted and rose perfectly and were delicious, even 3 days later!
Check out the best instructions by watching the video.
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Need
- 220 Grams milk
- 1 eggs lightly beaten
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) (can use ghee to be authentic) BUY
- 80 Grams pot set yoghurt plain Recipe
- 30 Grams Yeast-fresh or 2 tsp dried yeast
- 550 - 600 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 1 Teaspoon raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
Do
- 1
Combine milk, egg, oil, yoghurt and yeast in the Thermomix bowl and blend 3 sec/speed 7.
- 2
Warm 2 min/37ºC/speed 2.
- 3
Add flour, salt, sugar, baking powder to Thermomix 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 a BBQ with hood down until temp shows at least 250ºC. The hotter you get it the better. You can use an oven with a pizza stone as well.
- 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.
