I hadn't made these in months and months. Yesterday afternoon I though Indian food would be nice for dinner. It was quite hot though. Seems to be the theme for July. So, this time we went for more cooling Indian dishes that can be served at room temperature. These Nann breads are the perfect nibble on the side!
4 Cups/500 grams all purpose flour, a little extra for rolling out the dough
4 teaspoons dried yeast
4 teaspoons sugar
½ teaspoon salt
1 teaspoon baking powder
1/2 Cup/120 ml of milk
1 beaten egg
8 tablespoons natural yoghurt
2 tablespoons vegetable oil
Heat the milk until it is hot to touch. Add the yeast and sugar, stir and leave for a bout 10 minutes.
Meanwhile, in a large mixing bowl, sift together flour, baking powder and salt. Then stir in the yeast mixture and remaining ingredients. Mix together really well until a soft dough forms. Then continue to knead for about 10 minutes on a lightly floured surface.. Dough should be soft. Cover and store in a warm place until the dough doubles in size. This will take anywhere between 1 and 1 ½ hours.
Preheat the oven to 425 degrees with your baking tray you are going to use in the oven. Once you are ready to bake the breads, remove the pan from the oven and grease it. Butter is fine. Now gently knead the dough and divide it into 8 portions. On a lightly floured surface try and roll it into a tear shape. Mine always end up in misshaped pieces as much as I try!
Place all the breads on the greased baking tray and return to the oven. I usually get 4 on a baking sheet at one time, so they are done in two batches. Bake the breads for around 7-10 minutes and then put them under a hot grill for another minute or so. This will really give them a golden touch.
Remove from oven and lightly rub over with oil. Serve with any hot & delicious Indian meal.
These can be successfully frozen and the reheated in an oven when ready to use.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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