Hey,

I was planning on making this recipe, but how much in grams, is a cup in this recipe? I thought a cup was a measure of liquid, so now I'm all confused!

This is the naan bread recipe that I use, which seems to give good results:

Makes around six quite big naans

Ingredients:

3 tsp yeast
3 tsp sugar
3 tbls warm water

600g plain flour/bread flour (I tend to use bread flour as it?s given me better results than plain flour)
6 tbls plain yoghurt
6 tbsp milk
3 tbsp vegetable oil
1 tsp salt
2 tsp baking powder

25g melted butter
Toping of your choice (garlic, coriander etc)

These are cooked at about 2000C under the grill (not in the oven)


Method:

Mix the yeast, sugar and warm water in a cup or small bowl, and leave to activate somewhere warm for about 5 minutes (it should look frothy once activated).

Mix together the flour, salt and baking powder in a big bowl.

Then stir in the oil, yoghurt, milk and the lastly the yeast.

Kneed together the dough for around 5 minutes until its nice and soft and pliable.

Cover the bowl in cling film and leave this to prove for around an hour somewhere nice and warm. If your proved dough is likely to swell to the top of the bowl, oil the cling film to stop it from sticking to the dough.

Once your dough has proved, divide the mixture into six balls for big naans (or smaller balls for smaller naans).

At this point I preheat the grill to about 2000C with a baking tray underneath the grill to get hot.

Knead your balls a little and then roll them out into naan shapes about 0.5 to 1.0cm thick.

Once they are to the desired shape and size, take the hot baking tray out,  put the naan bread on it and put it back underneath the grill. Depending on the size of the naan, you can probably cook one or two at a time.

Leave them under the grill for around five minutes, but keep checking them as you don?t want them to burn. They should start to puff up and go brown in places.  Once this has happened, take out the naan and add a topping of your choice and then brush on the melted butter.

For the topping on mine I used coriander, which was sprinkled on top and then brushed with melted butter. I have also done it with chopped garlic that works really well too.

Here?s a nice picture of what mine looked like:

I made this last night... was really good. Only alteration was adding some sugar and using limes instead of lemons. Really good recipe and it tasted like Dhansak from BIR  ;D Well done!

I'm making the base sauce at the moment and am just leaving it to cool... it doesn't look at golden as some of the photos though  :-[ ... I'll let you know how it goes though after its cooled!