This Recipe i acquired from CBM [mick] its to good not share, ive made these time and time again with perfect results every time.
Ingredients
300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
0.5 teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).
Method
Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about half an hour..
Pictorial from Mick's Curry Shed:
Once you have the dough prepared to your favourite recipe,
Pic 1./ Put your tawa on medium heat,
![CBM's Restaurant Naan Bread [without a tandoori oven]](https://curry-recipes.co.uk/imagehost/pics/b73816be6d76dbd1eda8c2d0934fca77.jpg)
Pic 2./ Roll out the dough, then lay it on a pad made from tea towels, stretch the dough to a circle shape about 1/4 inch thick, the pad stops the dough 'springing back', Dip your fingers in some water and moisten the dough, this makes the dough stick easier to the tawa,
Now you invert the tawa and press the dough onto it, now turn it the right way up and lift off the pad, I'm sorry I couldn't photo this as I don't have three hands.
![CBM's Restaurant Naan Bread [without a tandoori oven]](https://curry-recipes.co.uk/imagehost/pics/cf64af75d11157fe90a128982da50df3.jpg)
Pic 3./ Place the tawa back on the heat, almost immediately you will notice bubbles forming in the bread,
![CBM's Restaurant Naan Bread [without a tandoori oven]](https://curry-recipes.co.uk/imagehost/pics/633393b82606b7989802e349c2e9c6f4.jpg)
Pic 4./ You will notice the edges start to brown where they are in contact with the tawa, this is the time to be brave and hold the tawa upside down directly over the flames.
Gently move the naan around about 2 - 3 inches above the flames, until nicely browned with the darker spots,
![CBM's Restaurant Naan Bread [without a tandoori oven]](https://curry-recipes.co.uk/imagehost/pics/a9c85942b4ea2dc83f96fb788a22d14b.jpg)
Remove the naan from the tawa using a spatula or as I do, a new paint scraper, insert under the edge of the naan and the naan should come away easily.
Pic 5./ Stack of buttered naans.
![CBM's Restaurant Naan Bread [without a tandoori oven]](https://curry-recipes.co.uk/imagehost/pics/75ef1a8c4cb58f73cd7ae3a5331c7935.jpg)
Ingredients
300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
0.5 teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).
Method
Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about half an hour..
Pictorial from Mick's Curry Shed:
Once you have the dough prepared to your favourite recipe,
Pic 1./ Put your tawa on medium heat,
Pic 2./ Roll out the dough, then lay it on a pad made from tea towels, stretch the dough to a circle shape about 1/4 inch thick, the pad stops the dough 'springing back', Dip your fingers in some water and moisten the dough, this makes the dough stick easier to the tawa,
Now you invert the tawa and press the dough onto it, now turn it the right way up and lift off the pad, I'm sorry I couldn't photo this as I don't have three hands.
Pic 3./ Place the tawa back on the heat, almost immediately you will notice bubbles forming in the bread,
Pic 4./ You will notice the edges start to brown where they are in contact with the tawa, this is the time to be brave and hold the tawa upside down directly over the flames.
Gently move the naan around about 2 - 3 inches above the flames, until nicely browned with the darker spots,
Remove the naan from the tawa using a spatula or as I do, a new paint scraper, insert under the edge of the naan and the naan should come away easily.
Pic 5./ Stack of buttered naans.
