Homemade Naan Bread

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share with you another recipe from the new Pinch of Nom Quick & Easy recipe book, today's dish is Homemade Naan Bread, which is a perfect side to go along with any curry that you're having. This recipe comes under the Snacks and Sides chapter.

Let's get cooking!

Ingredients:

250g white self-raising flour

1 tsp caster sugar

1/2 tsp salt

1/2 tsp baking powder

250g fat-free natural yoghurt

10g reduced-fat spread

plus extra for greasing

Start off by sifting the flour, sugar, salt and baking powder into a large bowl, give it a quick mix.

Make a well in the centre and add the yoghurt into the well.

Next, using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.

Next place the dough on a lightly floured surface and knead well for 5 minutes, until the dough forms a smooth ball.

Place the dough into a large lightly greased bowl and cover with cling film.

Place in a warm place for approximately 45 minutes until the dough has increased in size slightly and feels slightly puffy when pressed.

Preheat your oven to 220C/200C Fan/Gas Mark 7.

Turn out the dough onto a lightly floured surface, and using a sharp knife, cut into 4 equal pieces., if the dough is sticky dust with a little more flour.

Form the dough into 4 oval-shaped balls, then roll out into ovals.

Place the Naan breads on to two lightly greased baking trays and prick with a fork.

Bake in the preheated oven for 8 minutes or until lightly golden and puffy.

Remove from the oven and baking trays and place onto a cooling rack.

Lastly place the reduced-fat spread in a small saucepan over a very low heat, heat until just melted, then use to brush over the naan breads.

Serve at once, while still warm.

You can also cool your naan breads and freeze for later, make sure to defrost before reheating.

I've never once thought about baking my own Naan breads, I've always assumed they'd be really tricky and time consuming to make, this changed when I saw this recipe.

The recipe is really easy and simple to follow, and it's not time consuming at all.

I didn't add any butter on to mine and served them without, but I still thought they tasted spot on and went perfect with the curry I cooked.

Skye is a big fan of Naan bread and even loved this one, so I definitely will be making these every time I make a curry, that way we're getting all the tasty goodness without all the fat and calories.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye