July 4, 2017

Indian Naan Bread Recipe Easy and Quick

Easy Naan Bread Recipe

Indian Naan Bread Recipe Easy and Quick

This Easy Naan Bread Recipe really is one to impress your friends. It works perfectly with any Indian dish and my three easy Indian dips are also a must for any Indian dinner party.

The addition of the Nigella seeds is optional; however, I really think they give that traditional flavor you get when you order a naan bread at your favorite Indian restaurant.

My top tip for making this easy naan bread recipe is to make sure the grill is as hot as possible and also heat the baking tray or the stone thoroughly before cooking the bread.

You can make the dough ahead of time to make your dinner party preparation easier.

Check out my 3 Indian Dips to go with your Indian Naan Bread Recipe

spiced onions / Indian onion salad

Indian Naan Bread Recipe Easy
Prep Time
3 hrs 22 mins
Cook Time
3 hrs 22 mins
 
Ingredients
  • 200 g Self Raising Flour
  • 1 tsp salt
  • Small pinch of sugar
  • 3 g yeast
  • 150 ml water
  • 1 tbsp. butter of ghee you can use vegetable oil
  • 40 g melted butter
  • 1 tsp Nigella seeds
Instructions
  1. Combine all the ingredients in a large bowl
  2. Add the butter and water and stir until a dough is formed
  3. Kneed for 5 minutes until smooth and elastic like consistency
  4. Place in a warm place for 2 hours
  5. When ready to cook pre-heat your grill as high as it will go and place a baking tray or baking stone inside to pre-heat as well
  6. Roll or pull your dough into shape and sprinkle on the Nigella seeds, pushing them into the dough
  7. Carefully remove the hot baking tray or baking stone and place the dough onto it (cooking one bread at a time)
  8. Brush with melted butter before cooking under the grill for 10 minutes – turning and brushing with butter every 2 minutes throughout
  9. Enjoy with some curry and dips…. the perfect evening meal

Here are some of the kitchen gadgets I used to create this recipe, so easy to use with magnificent results.

        

 

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Author:Sandra McEwan

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