- 250 g plain flour
- 1 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp yoghurt
- 80 mls whole milk
- 2 tbsp vegetable oil
- Freshly chopped herbs, (optional)
- chopped coriander leaves
- caramelised onions
- nigella seeds
- Chopped mint leaves
Add all ingredients to TM bowl. Mix together 6 seconds, speed 5. Set to closed lid position and knead for 5 minutes. Turn out into a ball, place in bowl, cover with cling film and rest in a warm place for 20 minutes.
Preheat the grill to medium and place a baking tray on the top shelf of the oven. Turn the dough out and divide into 4 portions. Roll out quite thinly to an oval shape. Top each naan with your choice of topping and pat lightly into the naan. Prick the naan with a fork to make sure it doesn't rise.
Remove the baking tray from the oven, place the bread on and return to oven and cook for 3 minutes or until speckled lightly brown all over. Smear with some butter and serve warm.
Serve with your favourite curry.
Recipe adapted from //maunikagowardhan.co.uk/curry/homemade-indian-naan-bread/
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Mandy’s Chicken and Mushroom Filling
- mint sauce tm5
- Authentic Lebanese Brown Lentil Soup
- Aunty Jessie’s Jam Sponge Cake
- Banana Bread
- Baked Espresso Martini Cheesecake with Kahlua Syrup
- Brown sugar and toffee cookies
- Pot set yoghurt
- Vegan espresso coconut cream caramel
- One-banana Banana Bread
- Janine's Rez B Haleeb (Rice Pudding)
- Caramilk Cheesecake