![\"Close-up](\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/10\/Naan-bread.jpg\" "\\"Naan")
<\/a>Like most flatbreads, naan is easy to make.\u00a0 The formula I use draws upon several different recipes I’ve tried over the years.![\"Chicken](\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/10\/An-Indian-meal.jpg\" "\\"An")
<\/a><\/p>\n250g plain flour
\n100g water
\n5g salt
\n10g fresh yeast\/5g
\n1tbsp oil (vegetable, sunflower or groundnut, ideally)
\n1tbsp plain yoghurt<\/p>\n
Combine all the ingredients to make a dough, knead for 10 minutes and bulk ferment for an hour. Once doubled in size, divide into 4 equal pieces and use a rolling pin dusted with flour to roll each piece into a rough oval or egg shape about 1cm thick and 18-20cm in length. The dough will be fairly elastic and will tend to shrink back as you roll it out, so persevere and dust your worksurface with flour to prevent the dough from sticking.<\/p>\n
You can cook naan on an iron cr\u00eape pan, but better results can be achieved in the oven. Preheat to 220\u00b0c and place the naan directly onto a baking stone if you have one (if not, use a baking sheet. And get a baking stone at your earliest convenience…). Bake for 5 minutes, then turn the naan over and give them another 5 minutes. They should puff up and brown quite quickly. Naan are the perfect ‘sop’ for a curry, but I remember many years ago in Manchester being introduced to the ‘chilli chip naan’, a self-explanatory carb overload\u00a0 presumably designed to aborb a heavy night’s alcohol intake. It worked – but I couldn’t honestly recommend it as a culinary experience.<\/p>\n The British obsession with curry is hard to explain, although there’s no doubt that it’s very real. In part it must have something to do with our colonial past, of which India was famously ‘the jewel in the crown’. Although the present-day role of the curry in British culture is a post-war phenomenon, employees of read more…<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/526"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=526"}],"version-history":[{"count":18,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/526\/revisions"}],"predecessor-version":[{"id":3147,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/526\/revisions\/3147"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>If you are using a pan, keep it over a medium heat – too hot and the naan will burn on the outside and remain uncooked inside. Turn the naan frequently and if they are browning too fast, turn the heat down further. With experience, breads like naan and English muffins can be made very successfully with a cr\u00eape pan or iron ‘bakestone’, but it’s an intuitive art.<\/p>\n