AMANI’S NAAN BREAD
Heerlikste naan brood, beter as restaurant kos. Ek sal net volgende keer die sout in die resep verdubbel.
- 250 g cake flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 110 – 130 ml milk
- 2 tablespoons vegetable oil, plus extra for greasing
- 1 tablespoon butter, melted to serve
Sift the flour, sugar, salt and baking powder into a bowl.
In another bowl mix milk and oil together.
Make a well in the center of the flour mixture and pour in the liquid mixture.
Slowly mix together the dough by working from the center and incorporating the flour from the edges of the well to make the dough soft and smooth.
Knead well for 8 – 10 min; adding little flour if the dough is too sticky.
Place the dough into an oiled bowl, cover with a damp tea towel and leave in a warm place for 10 – 15 min.
Form the dough into five balls.
Preheat oven (grill) to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
Roll the dough balls out quite thinly; ideally in a teardrop shape or any shape you want to.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naan onto the hot baking sheet and grill for just 1 – 2 minutes or until lightly browned. Brush with butter and serve hot.
Toppings:
Nigella seeds, poppy seeds, chopped garlic and fresh coriander.
Recipe: Amani Essop
Photo: Elize de Kock
