- 300g Plain Flour
- 300g Spelt Flour
- 1 x 7g packet of Bread Yeast
- 2 tablepoons runny Honey
- 1 teaspoon Salt
- 100g Milk
- 100g Water
- 2 tablespoons Ghee, melted
- 200g Natural or Greek Yoghurt
An experiment with top quality Spelt flour from Worsbrough Mill to make the fluffiest, tastiest Naan Breads this side of Naania. Just need to make something spicy & curry-like to start mopping up.
Put the Flours, Salt & Yeast in a mixing bowl, keeping the Salt at one side and the Yeast to the other.
Warm the Milk & Water in a pan until blood temperature (stick your finger in and you will hardly feel a thing).
Pour the Milk & Water mixture into the bowl.
Add the Honey, Ghee & Yoghurt & start to bring together with your scraper or wooden spoon.
Once everything is together, take out of the bowl and knead enthusiastically for 10 minutes.
Put the dough back into the bowl and leave for 1-2 hours to rise.
Once risen, remove form the bowl and on a lightly floured surface knock back (squash the air out).
Split into 12 pieces (your digital scales come in handy for weighing the dough & dividing by 12).
Roll out each piece on a lightly floured surface (flour the rolling pin too).
You can stretch them a bit, and it doesn’t matter about keeping an even thickness. These are Naan Breads, and rustic is your friend.
Leave to rest for 10 minutes.
When 10 minutes have elapsed, heat a large frying pan on a medium-high heat.
Cook in batches (3 to a pan if your pan is large enough).
Cook one side for 2-3 minutes until it starts to smoke, then flip over for another 2-3 minutes.
Burnt bits are good – traditional Naan Breads are done in a Tandoori Oven – so don’t worry if you end up with a few black bits.
Remove from the pan onto a cooling rack, and repeat until you have 12 lovely Spelt & Honey Naan Breads.
After eating my fill, I freeze them in pairs wrapped in tin foil, you can put them straight into the oven and you would never know they aren’t fresh.
For extra tasty Naan Breads, melt some Ghee and gently fry one finely chopped Garlic clove for 5 minutes, then brush over the top before serving.