Recipes

Naan Bread of North India

Naan is a leavened, oven-baked flatbread. Typically, the Naan will be served hot and brushed with butter. It can be used to scoop other foods, or served stuffed with a filling. Raisins and spices can be added to the bread to add to the flavour.

 

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
450 g Laucke Crusty White Bread Mix 2⅘ cups
8 g Wallaby Baker's Yeast 2⅔ tsp
250 g Milk (tepid) 1 cup
30 g Yoghurt 2 tbsp
45 g Melted Butter (cool) 3 tbsp

Method

  1. Place Laucke Crusty White Bread Mix, Wallaby Bakers Yeast, milk, yogurt and butter into a bowl.

  2. Knead well until dough is smooth and elastic.

  3. Preheat oven to 220ºC.

  4. Place dough in an oiled bowl, cover, and leave in a warm place until dough has doubled in size. Approximately 1 hour.

  5. Divide into 8 equal parts and roll into balls.

  6. Leave in a warm place to relax for 10 minutes.

  7. Flatten dough pieces out, and shape into the classic Naan tear drop shape.

  8. Brush each piece with remaining butter. Seeds or garlic can be added here.

  9. Bake until surface begins to colour. Traditionally brown patches form.

Helpful Hints

  • Laucke Super Soft Bread Mix can be used in place of Laucke Crusty White Bread Mix.

  • Specialty Breads
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