Mini naan breads

You are here:

Print to PDF

[X]

Print recipe

Mini naan breads

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

40 portion(s)

Dough

600 g lukewarm/tepid water, warm to 37deg in TM if nec
15 g yeast (dry)
15 g raw sugar
500 g Strong Flour
15 g salt
10 g cumin seeds, whole
10 g coriander seeds, whole
400 g butter beans, canned, drained

Additonally

flour, for rolling
olive oil or ghee, for frying

Add to shopping list

6

1h 15min

Preparation 1h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Brunch Dinner Lunch Snack Supper Alcohol-free Children food Egg free Lactose free Non-dairy Vegetarian Nut free Autumn Spring Summer Winter Baking Frying BBQ Buffet Everyday Holiday Kids in the kitchen Party Picnic Bread Pastry Pizza, focaccia Easy Low budget Natural Indian Appetizer Side dish

Recipe's preparation

*This recipe is a spin off from Jamie Oliver's Morrocan Flatbreads in his first Naked Chef recipe book*

Place half the water, yeast and sugar in mixing bowl. Combine for five seconds on speed 3. Wait approx 10 mins or until mixture is foamy.

Add remaining water, salt, flour and spices. Combine for ten seconds on speed 7.

Add drained beans. Combine for 5 seconds on speed 5.

Check ingredients are all combined, you should have a stiff dough. Set to closed lid position and kned on interval for two minutes.

Rest dough in jug for 30 minutes or until doubled in size.

When ready, remove dough and place on floured surface. Add some extra flour to the jug and give it a buzz to get the remaining mix off. Add this to your dough on the bench and knead to combine.

Tear off bite size pieces and roll or press with your hands/fingers until no more than 5mm thick. You can make the pieces bigger if you want but not too much thicker.

Heat frying pan to medium high, using olive oil or ghee as you fancy. Add your rolled out dough pieces and cook. Check and flip when needed to get your preferred degree of browning/charring.

Serve warm with dips as a nibble, or with chutneys and curries as part of a main meal. They go a bit chewy if you let them go cold, but they should disappear before that happens tmrc_emoticons.)

Accessories you need

Spatula TM5/TM6
buy now

Tip

To prepare ahead, make up to dough stage then rest in fridge until just before cooking. Cut into pieces while still cold, then shape and fry.

You could also bake on trays in a hot oven if you don't want to fry.

If you don't have butter beans, any other tinned bean or chickpeas should do the trick.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.