Ingredients
-
300 G FlourSelf raising flour
-
1 Large eggs
-
175 ml Milk
-
0.5 Tsp Salt
-
0.5 Tsp Sugar
Directions
First of all, this is my initial naan recipe based on an ingredient list (no measurements were given) and guidance/tips I was given by one of the chefs at the BIR where I work.
Steps
|
1
Done
|
Lightly mix them all together in a stand mixer using a paddle until combined, then switch to a dough hook and knead until the dough comes away from the sides of the bowl. |
|
2
Done
|
Cover and leave in fridge for 4 hours (or overnight if time permits), divide, roll lightly in sr flour and shape into balls. |
|
3
Done
|
Flatten using hands or rolling pin, flatten and shape further by passing from one hand to the other (think how pizzas are made) and put on gaddi. |
|
4
Done
|
If you are using a gaddi (naan pad) you dont need to oil a side, this is only to stop it sticking to your hands. Lightly dampen the "wall" side with water and cook in 300c tandoor, then finish off by brushing with melted butter. |
