Usually, I am pretty good in choosing a healthy whole wheat roti or chapati when I eat out, but occasionally I like to indulge in these pillowy, white and inviting naans.
They are perfect for soaking up curries and daals, but if, like me, you can’t resist fresh, hot bread, these are equally delicious to munch on their own with a smidgen of melting butter.
I’ve always wanted to try these at home but I thought I needed a special clay oven to do that. Noted chef Anjum Anand has dispelled that myth with her recipe for Instant Naans, replicated here. Take a bow, Anjum, you’ve certainly made my day.
This makes 6 medium sized naans.
300 grams plain flour, extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon soda bicarb
1/2 teaspoon salt
1 1/2 teaspoon sugar
4 tablespoons milk
4 tablespoons plain yoghurt
85-90 mls of water
15-20 grams melted butter, extra for brushing over the naans
1. Preheat the oven to Gas 9 (475 F), higher , if your oven permits. I know, these are almost furnace temperatures we’re talking about!
2. Place a baking tray in the oven to preheat.
3. Mix all the dry ingredients together. Add in the wet ingredients and the water.
4. Mix well with your hands and knead to a smooth dough.
5. Roll out the naans about 3/4 cm thick, using more flour, if required.
6. Place 2-3 naans on the hot baking sheet. (I did this in 3 batches of 2 each).
7. Cook for 4-6 minutes until the upper surface is dotted with crispy brown spots.
8. Remove from the oven and brush with the extra butter.
9. Serve hot.
A satisfied belly and a happy soul – what more could you ask for?
1. Keep a couple of plates handy. One to keep the rolled out naans and the other to transfer the hot naans.
2. Keep a pair of oven gloves and tongs handy. These can help you work efficiently and safely. That’s a very hot oven!