We live out in the country where there are no takeaways. If we were to get a takeaway we’d have to drive for at least half an hour to town and back and well, by the time we’d get home with our meal it would be not-so-fine. So, we don’t get takeaways very often (only occasionally when the travelling Chinese takeaway sets up for an evening in the local hall), but we do love a good Indian meal, especially the na’an breads. Shop bought na’an breads are ghastly, so we often make our own.
When I say we I mean the OH. This recipe is what my partner makes every time we have an Indian meal. He’s the official na’an maker in our house because he does it so very, very well.
There are never any leftovers.
You could go through the whole process of mixing and kneading the dough by hand, but a bread machine saves time and effort. He’s even made it in the bread machine using the pizza dough setting which only takes 45 minutes to run through. Ideal when one is short of time.
Try it, you’ll love it! You could always add your favourite seasoning to the recipe too, like a few finely chopped cloves of garlic or some cumin seeds.
You might also like this na’an bread recipe from Kate at Veggie Desserts, it’s yeast free!
- 8 grams active dry yeast
- 240 ml warm water
- 50 grams caster sugar
- 40 ml full-fat milk
- 1 egg, beaten
- 1 tsp salt
- 620 grams strong bread flour
- 60 grams butter, melted
Prep time: Cook time: Total time: Yield: Serves 6