Naan Bread : IHCC

"Bread Week!" is the theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Madhur Jaffrey's recipes. There are a number of bread recipes of Madhur Jaffrey's which I've bookmarked, and decided to try out this Naan Bread as it has always been on my list of to-do, so now seems the perfect time to try my hands at making some Naan Bread.

The dough is mixed and left to rise until doubled in size.
Preheat the oven to the highest setting, mine is 250 degrees, place a baking tray in the middle rack.
Divide dough to six small rolls and roll out to an oval shape.
Remove the hot baking tray from the oven and place the rolled out naan dough onto the tray.
Bake for about 5 minutes until they are puffed up, then transfer the tray to a rack above, under the broiler to brown it, about 1 minute.

The puffed up Naan Bread just after baking, lovely with spots of brown. 

The most exciting part is when the Naan Bread puffs up in the oven, definitely makes me smile when I saw the first one!

I made some Hard-Boiled Eggs Masala, which I will post next week, to eat with the Naan Bread. Overall, there is nothing special about this Naan Bread, but I did enjoy eating this with the eggs masala. This Naan Bread is quite plain in taste (I think it needs a little more salt) and perhaps with some added flavours like chopped garlic or cumin seeds or even chopped coriander, would definitely make it much more flavourful. I will definitely try adding some of it the next time when I make this, as I think that even though it is quite plain, it would be great with some flavours added in.

To view other breads that my friends are making, do stop by IHCC.

I'm sharing this with :

BYOB, Bake Your Own Bread hosted by girlifchef

Naan Bread
(adapted from goodfood channel, Madhur Jaffrey)
150ml hand-hot milk
2 tsp caster sugar
2 tsp dried active yeast
450gm plain flour
1/2 tsp salt
1 tsp baking powder
2 tbsp vegetable oil, plus a little extra
150ml natural yoghurt
1 large egg, lightly beaten

1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yoghurt and egg. Mix and form a ball of dough.
3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.
4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.
5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.