These wood fired naan breads are simple and truly scrumptious alongside a curry. Remember to wrap them in foil as soon as they come out the oven- the steam inside the packet will soften them up so they’re just like the naan breads from the curry house.
- 100ml milk
- 50ml boiling water
- 1 tsp caster sugar
- 1 tsp honey
- 10g fresh yeast
- 1 tsp malden sea salt
- 450g plain flour
- 1 tsp baking powder
- 2 tbsp melted butter
- 150ml yoghurt
- 1 egg
Fire up your wood fired oven to its optimum temperature and maintain at around 450°C.
Next, mix your milk, water, sugar and yeast in a bowl and set aside for 20 minutes.
Then, put your flour, salt, baking powder and honey into a mixing bowl and add your yeast mixture and melted butter.
Whisk together your egg and yoghurt and add that to your dough mix.
Place into a mixer and knead using the dough hook for approximately 10 minutes. Alternatively, you can knead by hand for around 15 minutes.
Then, put your dough into a lightly oiled bowl, cover and leave to prove for 1 hour.
The dough should now have doubled in size- if it hasn’t leave it a little longer!
Separate your dough into 6 balls and shape into naan bread.
To cook them, throw them straight onto the oven floor and cook for around 3 minutes or until starting to brown.
Remove from the oven and immediately wrap tightly in tin foil.
To serve, you can either unwrap your naans or if they’ve cooled, pop the foil packs in the mouth of the oven for a few minutes to warm through. Yum!
Are you interested in our wood fired ovens? Head over to our product pages for more information.