Ingredients Jump to Instructions ↓

  1. 1 (7g) sachet dried active baking yeast 225ml (8 fl oz) warm water 4 tablespoons caster sugar 3 tablespoons semi-skimmed milk 1 egg, beaten 1 dessertspoon salt 800g (1 3/4 lb) bread flour 2 cloves garlic, minced 50g (2 oz) butter, melted

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.

  3. During the second rising, preheat barbecue to high heat.

  4. At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naan has been prepared.


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