My shopping was delivered by Tesco the other day, but when I went to make a curry I realised I’d forgotten naan bread and I absolutely love naan bread to dip in Raita sauce!
I didn’t want to go out just for naan bread with us being in the middle of lockdown, so I started searching the web for an easy naan bread recipe with no yogurt and no yeast as a lot of naan recipes require them.
Well, I struck gold and came across this recipe on Tamarind and Thyme which I had to adapt slightly because I didn’t have the exact ingredients, but the naans worked out brilliantly.
Thank you, Lorraine, for helping us save some money and to enjoy our curry with naan bread!
The amounts listed are enough to make 4-8 naans depending on how thick you make them (we like them thick). Here is our adapted recipe.
- 1/2 a cup of lukewarm milk
- 2tbsp of sunflower oil
- 1tsp of baking powder
- 1tsp sugar
- 1 cup of self-raising flour
- 2tsp + chopped garlic to spread over the naan bread
Add the milk, oil and sugar to a bowl and mix together, then mix in the flour and baking powder.
Sprinkle some flour on a chopping board and knead the dough for about 5 minutes.
Place the dough in a lightly greased bowl, cover and leave it somewhere warm for approximately 20 minutes.
When ready, knead the bread again, and divide it into however many portions you require.
Roll each portion out with a rolling pin on a floured chopping board.
Cook in a frying pan with a small amount of oil for a few minutes on each side until they start to brown.
Once cooked spread or brush the butter and garlic over the top of each naan and you’re done!