Naan bread is a true staple both in India and here in the UK, where many wouldn't dream of ordering a curry without a fluffy naan on the side. Once you've mastered Vivek Singh's basic recipe, you can pack in extra flavour with a range of toppings. This recipe recommends using chopped coriander and garlic, but why not try a little turmeric, some cheese or fresh chilli.
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To make the dough, place the flour in a bowl and mix in the baking powder and salt
750g of plain flour
1 1/2 tsp baking powder
1 tbsp of salt
In a separate jug, combine the milk, sugar and eggs, mixing thoroughly until the sugar has dissolved. Add this to the bowl with the dry ingredients and combine, kneading to form a soft dough
400ml of whole milk
35g of sugar
Once a dough has formed, cover the bowl with a damp cloth and leave to rest for 15 minutes
If you are baking your naan bread in the oven, preheat the oven to 225°C/gas mark 8, and place a baking tray in to heat up
After the dough has rested, add the vegetable oil to the bowl and mix carefully to incorporate
50ml of vegetable oil
Divide the dough into 16 small pieces and roll out on a floured surface to form circles approximately 4 inches in diameter. Place the dough circles onto the hot tray in the oven and bake for 4-5 minutes, turning if necessary
Alternatively, you may prefer to grill your naan breads. Instead of preheating the oven, turn on the grill to its highest setting and set out as many pans as you can on the hob over a high heat. Place one circle of dough into each pan to cook for 2-3 minutes, allowing the underside of the bread to colour. Place directly under the grill until the naans begin to puff up
Once cooked, brush the naans with butter and while still hot, add the chopped garlic and coriander. Serve immediately
2 2/3 handfuls of garlic cloves, peeled and chopped
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