Make your curry into a sumptuous meal by adding this simple bread machine garlic butter naan bread.
I’ve talked before about how my bread making was revolutionised by a simple bread machine. Nearly a year on, I still feel just as inspired and over the moon with my purchase.
Although I do make loaves and allow the machine to bake them, I much prefer using the dough option and mould the bread into whatever shape I like. Burger buns, focaccia, mozzarella spelt bread, sweet fruity buns, and now this recipe for simple naan bread. The sky’s the limit.
I don’t change the recipe much, either. If I am making something savoury like naan bread, then I add garlic powder and herbs. If it was cinnamon buns, I would add sugar and spices.
This isn’t an authentic naan bread. First off, I don’t have a tandoor clay oven (watch how the locals do it – my mouth was watering) so it will never taste like your favourite curry house bread. There is no yoghurt either, which is often used in traditional naan bread.
That said, it’s divine. The dough is pillowy soft and the melted butter and oodles of garlic almost make it a meal in itself.
- 250 ml milk
- 50 g butter
- 1 egg
- 400 g bread flour
- 7 g dried yeast
- 2 teaspoons sea salt
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon dried coriander
- 30 g butter
- 5 garlic cloves (crushed)
- sea salt
- fresh coriander (chopped)
Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
When ready, preheat the oven to 225ºC and line one or two large baking trays with parchment paper.
Divide the dough into eight roughly equal amounts. Take each one, roll into a ball and then roll out so that the length is slightly longer than the width (the naans need to be thin because they puff up). Do this with the remaining seven and place onto the prepared trays allowing space between them.
You can either let them rest again (covered with a tea-towel) or bake immediately. They will take around ten minutes and are ready when dark brown spots start to appear. Remove from the oven, take the tea-towel and gently push the air out of them (be careful because the steam is VERY hot).
Mix the softened butter with the crushed garlic. Brush or spread over the warm bread, sprinkle with sea salt and a little fresh coriander. Serve while still warm (keep them covered until ready to eat). Enjoy!