Naan Bread

Making your own Naan Bread is not particularly difficult, and the result will be far superior to any vac-packed supermarket version. It still cannot compare with the restaurant version baked in a tandoor.

Naan breads are best eaten freshly baked, although you can freeze them reasonably successfully after baking.

Serves 4-6
Time: 90 minutes, including 1 hour proving.
Difficulty: ***
Origin: India
Good with: Roasted Pumpkin Soup,  or as an alternative to rice with almost any Indian recipe

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