We have a fantastic Indian restaurant, Tava, so we hardly make Indian food at home. But, because Bread Week’s technical challenge was to make eight non-yeasted, garlic naan bread made with the oven grill, we made Indian food for dinner tonight.
This is the first time I’ve made naan using the grill / broiler instead of baking it, and I nearly burned the first three because I had the it set on high. Tip: these naan puff up super quick so you need keep an eye on these like a hawk.
- Keep your eye on the naan. This is so important it bears repeating. These naan will burn in a snap. Each side only took about 2 minutes to cook.
- My grill / broiler is at the top of my oven so I put the rack at the very top slot. As I learned by nearly burning the first three that I put in, don’t set the burner on high. Once I put it on low, I was better able to control the cooking.
- Use a heavy baking sheet that heats evenly. Make sure to put the baking sheet in the oven as you’re heating it up so you’re putting the dough on a super hot sheet. It’ll stick otherwise.
Garlic Naan (makes 8)
Since this is a technical challenge, I followed Paul Hollywood’s recipe. I pasted it below in case you don’t want to have to click elsewhere.
Hands-on time: 20 minutes, plus rising
Baking time: 15 minutes
Skill level: Easy
For the dough:
450g plain flour
1 tsp salt
1 tsp baking powder
200ml whole milk
100ml natural yogurt
1 tbsp caster sugar
small bunch of coriander, chopped, to serve
For the garlic ghee:
250g salted butter
4 garlic cloves, peeled and finely chopped
You will also need:
Heavy-based metal baking sheet
Step 1 – Mix the flour, salt and baking powder together in a bowl.
Step 2 – In a jug whisk together the milk, yogurt, egg and caster sugar.
Step 3 – Make a well in the centre of the flour and pour in the milk mixture. Mix together with one hand, to a soft, sticky dough.
Step 4 – Turn out the dough onto a lightly oiled worktop. Knead for 5 minutes, until smooth, then place the dough into a lightly oiled bowl, cover and leave to rest for 30 minutes.
Step 5 – To make the ghee, melt the butter in a small pan over a low heat so that it is only just bubbling. Leave to simmer for 20 minutes – this gives the ghee its nutty flavour and golden colour – carefully skimming the foam as it rises to the surface. (Take care to remove just the foam and not the clarified butter.)
Step 6 – Remove the pan from the heat and pass the butter through a sieve lined with a square of muslin into a clean bowl. Skim off any remaining small bits of foam and stir in the chopped garlic. Set aside.
Step 7 – Tip the dough onto a lightly floured worktop and divide into 8 equal pieces. Shape 1 piece into a ball, flatten it, then roll it into a teardrop shape about 3–5mm thick, 20cm long and 12cm at its widest point. Repeat for the remaining dough pieces.
Step 8 – Lay a heavy-based metal baking sheet on a grill pan and heat under a hot grill for 5 minutes. One at a time, lay the naan on the hot baking sheet and grill for 1–2 minutes, until the naan bubbles up. (Keep a close eye on it, as it will burn easily as it puffs.)
Step 9 – Remove the naan from the grill, brush with garlic ghee, and set aside to keep warm. Repeat with the remaining naans, then sprinkle with chopped coriander to serve.
My daughter tearing into the naan with her dinner.
Do you love baking bread and are ready for something more challenging?
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