With a shortage of strong bread flour and yeast in the shops the other day, I’ve been making my own naan bread. I’ve always loved naan bread but the beauty with this recipe is that it doesn’t need yeast or strong bread flour to make it.
This naan recipe contains self raising flour and full fat natural yoghurt. This helps to leaven the bread slightly. The dough does not rise but instead ferments and you have to allow for this. Instead of cooking the naan in a traditional tandoor oven, these naans are cooked under a very hot grill.
250g self raising flour
1/2 tsp salt
3 rounded tbsp full fat natural yoghurt
115ml lukewarm water
40g unsalted butter
1 clove garlic
2 tbsp any spices or herbs
- Mix the flour and salt together in a mixing bowl.
- Add the yoghurt and the warm water to the bowl. Do this a little at a time and work the dough together first with a knife and then using your hands.
- The dough will be a little bit sticky and rough but this is to be expected. Leave it to ferment for an hour in the mixing bowl. It should be covered with cling film or a damp tea towel.
- After an hour take the dough out of your bowl. Remember it won’t have risen because it doesn’t have any yeast in it.
- Flour your fingers and the work top and divide the dough into eight equal portions. Make each portion into a ball. Flatten, then stretch out the dough into an oval either with your hands or using a rolling pin.
- Preheat your grill to the highest setting. When it is hot enough, grill the naans for roughly 1 1/2 minutes each side. They should be puffed up. I cook mine in two batches of four as they won’t all fit under my grill at the same time.
- While your naans are grilling, melt the butter in a small saucepan on the hob. Add the chopped garlic and any herbs or spices you may want to add.
- When the naan bread is ready, brush them with the melted butter mixture and serve straightaway.
In the baking aisle of my local supermarket, I found a sachet by Allinson’s called Baking Additions which had wild garlic and herbs in it. When I used it with the naan bread, I have had added half a sachet to for each batch of naan bread and it was really delicious.
We have really enjoyed these naan breads again tonight with a curry and I’ll definitely be making some again next week.
Stay safe everyone and happy baking.
Hi everyone! Happy Easter! I hope that you are all ok, despite the difficult times we are living in at the moment. I am trying to keep busy despite the quarantine and am doing as much as I can to help where I can.
My blog has been neglected again recently but I need to put that right. I have done lots of baking and unfortunately my waistline is now suffering for it. Thankfully the weather has been lovely for our daily exercise! But today, being Easter I thought I’d share a recipe with you that we have had for our Easter lunch. We don’t eat roast lamb at Easter (I think lamb stinks when it’s cooking) so I don’t bother. We’re having roast chicken with all the trimmings instead. For dessert we are having this Flourless Chocolate Easter Cake. Although it could be eaten at any time of the year, this is just so appropriate at the moment.
For a start, this cake doesn’t contain flour and that’s handy if you’ve been struggling to get flour when doing your food shopping. I have been fine so far but I couldn’t find any more baking powder or bicarbonate of soda last week when I went to my local Morrison’s. Instead of flour, this recipe uses ground almonds.
175g unsalted, softened butter
200g plain/ dark chocolate (use one with high cocoa solids if you can)
140g caster sugar
3 large free range eggs (separated)
90g ground almonds
1/2 tsp baking powder
1 tsp almond extract
Mini eggs, chocolates or sprinkles to decorate.
You will a need loose bottomed, 18cm/ 7″ diameter cake tin.
- Preheat your oven to 180oC/ 350oF or Gas 4. Fan oven, preheat to 160o.
I chose to use Galaxy Enchanted Mini Eggs for my decoration. I just love Galaxy chocolate and saw these a few weeks ago. They were put away out of sight or I would have scoffed them there and then! All it needs is a spoonful of cream to go with it.
Happy Easter and Stay Safe! Xx
- Grease your tin with cake release spray or some butter and line the base with a baking parchment circle.
- Melt half the chocolate in a bowl over a pan of simmering water. Leave this to cool down.
- In a separate mixing bowl, cream 115g of the butter and all of the caster sugar together. One by one, add the egg yolks and beat well.
- Then beat in the chocolate as well as the almond extract.
- Fold in the ground almonds and the baking powder with a metal spoon.
- In another clean mixing bowl, whisk the egg whites until they form soft peaks. Fold the egg whites into the cake mixture.
- Spoon the cake mixture into the prepared tin and then bake for 25 minutes.
- Let the cake cool on a wire rack in its tin. When it is completely cool, turn it out.
- Melt the remaining chocolate and butter together in a bowl over a pan of simmering water.
- Cool slightly and then spread over the top of your cake.
- Decorate your cake with your chosen treats!