I use cow’s milk, but given the small quantity used in this recipe, I see no reason why non-dairy alternatives wouldn’t work. Ghee – a type of clarified butter – brings an intense buttery flavour to anything it touches!Įgg, milk, white sugar, salt – All fairly standard bread inclusions. You can either make your own Ghee (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter and
Ghee has a more intense butter flavour than normal butter, with the added bonus that unlike butter, it doesn’t burn even on high heat. This is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. Ghee or butter – Ghee is basically the same thing as clarified butter. Yes, we’ve made a LOT of naan in recent weeks!!! However, for this recipe, we found that the naan is fluffier if dissolved in warm water first. Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough. The recipe also works with standard active / dry yeast, but we’ve found the naan is slightly fluffier and softer using instant yeast. Yeast – Instant / rapid-rise yeast is called for here. But if you don’t, I wouldn’t make a special trip to the supermarket because this naan is excellent made with all-purpose/plain flour too So in short, use bread flour if you have it. like in our favourite Crusty Artisan Bread). But the difference is actually quite marginal, so I’m not going to recommend it as strongly as I do in other recipes where using bread flour really makes a difference (eg. No fiercely hot tandoor required (unless that’s how you roll … )įlour – Bread flour produces a slightly fluffier, softer naan than using plain/all-purpose flour. Here’s what you need to make the puffiest, fluffiest, bubbliest naan of your life. There is nothing tricky about it at all! What goes in Naan And the most incredible thing? Naan dough is so easy to make. It’s difficult to capture how chewy and fluffy this naan bread is in a photo – so let me try to show you instead with some live action: They were more like pancakes.įact: You can’t make naan that bubbles up like THIS without using yeast!! ↓↓↓ Every other recipe I tried – and believe me, I’ve tried so many I’ve lost count – are just basic flatbread recipes with no real crumb integrity and absolutely none of the signature elasticity that real restaurant naan has.Īs for the versions made without yeast? Forget it. Truly fluffy, chewy, bubbly naan has eluded me for years.
#BUTTER CHICKEN NAAN PLUS#
Plus a colourful side salad – a Cabbage & Carrot Thoran-style Salad! (PS I am literally obsessed with that salad…) Palak Paneer – Spinach Curry Thoran-style Indian Cabbage Salad Samosas Naan recipe Samosas – Oh yes we did … and it’s AMAZING!!! Naan – This recipe, FIVE YEARS in the making, it’s finally here! Palak Paneer– The famous Indian Spinach Curry with homemade Paneer (cheese!) This week there will be three brand new, iconic Indian recipes to make your very own Indian feast: This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! 🌶 Welcome back to Indian Week! 🌶 It’s so incredible, you’d swear it’s just been pulled from a tandoor! Bonus: It’s mind-bogglingly easy. But this one? Fluffy, bubbly and CHEWY, just like you get at Indian restaurants. So many naan recipes are nothing more than a basic flatbread recipe.
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