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Naan is the delicious puffy Indian bread served with curries. It is normally cooked inside an extremely hot tandoor, a clay oven traditionally used in India. Obviously there aren\u2019t may people who own one, so this method of cooking works well to produce the lovely blistered texture.<\/p>\n
You will need a good heavy pan, preferably a cast iron one, that can be safely dry-heated to a high temperature.<\/p>\n
There are many recipes for quick naan but we prefer the \u2018slow\u2019 way with yeast, rather than using baking powder\/bicarbonate of soda as the leavening agent. The yeasted version creates a deep flavour and the fluffy, chewy texture very similar to that found in Indian restaurants.<\/p>\n
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[\/et_pb_text][et_pb_button button_url=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2022\/09\/AFT-Naan.pdf” url_new_window=”on” button_text=”Download recipe card” button_text_tablet=”Download recipe card” button_text_phone=”Download recipe card” button_text_last_edited=”on|desktop” admin_label=”Download Recipe Button” _builder_version=”4.17.3″ _module_preset=”default” custom_button=”on” button_text_size=”17px” button_text_color=”#FFFFFF” button_bg_color=”#853d01″ button_border_width=”0px” button_border_radius=”0px” button_font=”Arvo|700|||||||” button_icon=”||fa||900″ button_icon_color=”#FFFFFF” button_on_hover=”off” custom_margin=”|||-3px|false|false” custom_margin_tablet=”|||-3px|false|false” custom_margin_phone=”|||-3px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|31px|||false|false” custom_padding_tablet=”|32px|||false|false” custom_padding_phone=”|31px||9px|false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_button][et_pb_text admin_label=”Tips Text” _builder_version=”4.17.3″ text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.6em” header_3_font=”Arvo|700||on|||||” header_3_text_color=”#853d01″ header_3_font_size=”17px” header_4_font=”|600|||||||” header_4_font_size=”15px” background_color=”rgba(112,191,227,0.27)” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”7px||||false|false” custom_padding=”13px|13px|13px|13px|false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
The dough can be made ahead the day before. Put the covered dough balls in the fridge after letting them rise for the hour. When you\u2019re ready to cook them, let the dough come to room temperature before rolling out.<\/p>\n
The naan can be cooked ahead of time just keep it wrapped in a cloth. They can be reheated, wrapped in foil in the oven. Do not be tempted to microwave naan as this will make them dry and tough.<\/p>\n
Naan will keep in the freezer for a couple of weeks providing it is well-wrapped to prevent freezer burn and drying out. Place them in a ziplock\/resealable plastic bag making sure you press out as much air as possible before closing.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2017\/06\/Food-Seasonality-Icons.jpg” alt=”Food Seasonality Icon” url=”https:\/\/artisanfoodtrail.co.uk\/foods-in-season\/” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Food Seasonality Image” _builder_version=”4.16″ custom_margin=”7px||||false|false” use_border_color=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Foods in Season text” _builder_version=”4.16″ text_font=”Arvo|700|||||||” text_font_size=”16px” header_3_font=”Arvo|700||on|||||” header_3_text_color=”#853d01″ header_3_font_size=”17px” background_color=”rgba(112,191,227,0.27)” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”13px|13px|9px|13px|false|false” link_option_url=”https:\/\/artisanfoodtrail.co.uk\/foods-in-season\/” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
See which foods are in season and at their best using our\u00a0guide >>><\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Method Heading” _builder_version=”4.16″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Method Text” _builder_version=”4.17.3″ text_font_size=”15px” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]Put the flour into a large bowl, then add the sugar, salt, yeast and nigella seeds.
\nMix them together until everything is combined.<\/p>\n
Add the yogurt, melted butter and some of the water and knead for about 10 minutes. The mixture can be kneaded by hand or using a stand mixer with the dough hook attached. If the mixture feels and looks a little dry add some more water.<\/p>\n
Once the dough is kneaded it will become silky and smooth in appearance.
\nForm the dough into a ball and leave in the bowl covered with a damp cloth to prove and rise.<\/p>\n
Leave it for at least an hour or until the dough doubles in size.<\/p>\n
Scatter some flour over your work surface and tip out the dough onto it. Using your hands, deflate the dough by punching out the bubbles then form into a ball again. Divide the dough into six equal pieces and roll each into a ball. Put the dough balls onto a floured tray and cover with a cloth. Let them rest for 10 minutes where they will grow in size a little.<\/p>\n
Take each ball of dough and using a rolling pin, roll them out into a circular shape, approximately 20 cm wide. Put these back on to the floured baking sheet.<\/p>\n
Heat a heavy pan on high for at least 5 minutes. To check that the pan is hot enough, sprinkle some cold water on it and if the droplets dance a cross the surface, it\u2019s ready.<\/p>\n
Take a circle of dough and spray or sprinkle water on one side. Place the damp side evenly on the hot pan. After about a minute, bubbles will form and the naan will puff up. After about 2 minutes, when no more bubbles are forming, check the bottom \u2014 it should have brown patches on it. Flip the naan over to cook the other side.The naan is done when both the top and bottom are cooked through and have the characteristic charred areas.<\/p>\n
Place each cooked naan on a wire rack under a cloth.<\/p>\n
Serve warm.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2022\/09\/Nigella-Seeds-800px.jpg” alt=”Naan recipe 2 \u2013 nigella seeds \u2013 The Artisan Food Trail” title_text=”Nigella Seeds 800px” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”4.17.3″ use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation=”off” sticky=”on” always_center_on_mobile=”on” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Notes on Ingredients Text” _builder_version=”4.17.3″ text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.6em” header_3_font=”Arvo|700||on|||||” header_3_text_color=”#853d01″ header_3_font_size=”17px” background_color=”rgba(112,191,227,0.27)” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”7px||||false|false” custom_padding=”13px|13px|13px|13px|false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
Nigella seeds are little black seeds that are sometimes known as black onion seeds (no relation to onions though) and the Indian name for them is kalonji. They are easy to find in the supermarket, in the herbs and spices section as well as in specialist shops and online.<\/p>\n
Nigella seeds have an aroma and flavour reminiscent of oregano with a hint of thyme and cumin together with a delicious nuttiness.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2022\/09\/Nigella-Flowers.jpg” alt=”Naan recipe 3 \u2013 nigella flowers \u2013 The Artisan Food Trail” title_text=”Nigella Flowers” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”4.17.3″ border_width_all=”5px” border_color_all=”rgba(112,191,227,0.27)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation=”off” sticky=”on” always_center_on_mobile=”on” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Notes on Ingredients Text” _builder_version=”4.17.3″ text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.6em” header_3_font=”Arvo|700||on|||||” header_3_text_color=”#853d01″ header_3_font_size=”17px” background_color=”rgba(112,191,227,0.27)” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”13px|13px|13px|13px|false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
If you grow \u2018love-in-a-mist\u2019 flowers in your garden, that is nigella. The plant goes on to produce large attractive seed pods which will be full of the tasty spice.<\/p>\n
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Naan Makes 6Naan is the delicious puffy Indian bread served with curries. It is normally cooked inside an extremely hot tandoor, a clay oven traditionally used in India. Obviously there aren\u2019t may people who own one, so this method of cooking works well to produce the lovely blistered texture. You will need a good heavy […]<\/p>\n","protected":false},"author":2,"featured_media":26771,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"project_category":[51,7,17,33,21],"project_tag":[],"_links":{"self":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/26760"}],"collection":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/comments?post=26760"}],"version-history":[{"count":0,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/26760\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/media\/26771"}],"wp:attachment":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/media?parent=26760"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project_category?post=26760"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project_tag?post=26760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}